Hasselback chicken is basically a spin off of hasselback potatoes which is where you essentially spiralize a potato and stuff it with spices and cheese. Just like the potato version, there are so many different ways you can do Hasselback chicken. This version is one of my favs which is a play on a jalapeño popper. Just like most of my recipes you can change and adapt it based on what you like.
Details
Servings
2 servings
Prep time
10 minutes
Cooking time
40-45 minutes
Print
Ingredients
2 chicken breasts
salt and pepper
2 strips of bacon, chopped
1 jalapeño, chopped, seeds and ribs removed for less spice
1 small shallot, chopped
1 tbsp garlic, minced
1/2 tbsp dried parsley
1/2 tbsp dried minced onion
1/2 tsp salt, 1/2 tsp pepper
1/4 cup blue cheese crumbles
1/4 cup cream cheese
Directions
- Preheat oven to 400 degrees.
- Sauté bacon in a skillet. Once bacon is crisped up, remove bacon from skillet. Sauté the chopped jalapeño and shallot in the bacon fat for about 5 minutes. Add minced garlic and sauté for a couple minutes more until garlic is fragrant.
- While that is sautéing, cut small slits in the chicken breasts, not going all the way to the bottom, and about 1/2 in apart, end to end. See picture below for a visual. Add chicken breasts to a baking dish/pan and season with salt and pepper.
- Add parsley, minced onion, salt and pepper, blue cheese and cream cheese to the skillet. Add bacon back to the skillet. Turn off heat and stir to combine until cheese is melted and everything is incorporated.
- Stuff chicken with blue cheese jalapeño mixture in the little slits – stuffing evenly between the two chicken breasts and the slits.
- Bake chicken in oven for about 25-30 minutes until chicken is cooked all the way through and reaches an internal temp of 160-165 degrees.
- Enjoy!
