Provolone cheese, bell pepper, and onion are stuffed into seasoned chicken breast slits for this moist and delicious Philly Cheese Steak Hasselback Chicken!
Preheat oven to 450 degrees F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Make 5-6 crosswise slits (depending how big the chicken is) in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through.
Rub the chicken all over with 1 tablespoon of the olive oil, then rub with the Italian seasoning, making sure to season the inside of the slits. Sprinkle lightly with salt and pepper. Place on the prepared baking sheet.
Toss the bell pepper and onion with the remaining olive oil. Sprinkle with a touch of salt and pepper.
Stuff the sliced provolone and vegetables into each slit.
Roast the chicken until it is cooked through, about 15 minutes or until an internal temperature reaches 165 degrees F.
Combine all the sauce ingredients, if using, and serve with the chicken.
Nutritional values do not include the optional sauce.