If you’re looking for a way to jazz up a simple chicken dinner, this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe is a game changer. I absolutely love how the chicken stays juicy while those delicious slices get stuffed with savory Canadian bacon, fresh zucchini, and melty Monterey Jack cheese. It’s like a fun twist on classic flavors all baked into one beautiful presentation.
What makes this dish so special is how the layering of ingredients locks in moisture and flavor, plus it cooks quickly—perfect for weeknights when you want something tasty but don’t want to fuss over too many pots. When I first tried this recipe, my family went crazy for it and I found myself making it over and over because it’s just that easy to prep and impress!
Why You’ll Love This Recipe
- Flavor-Packed & Juicy: The stuffing keeps the chicken moist and bursts with complementary flavors.
- Quick & Easy Prep: This Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe comes together in under 40 minutes.
- Impressive Presentation: The sliced, stuffed chicken looks fancy but is super simple to make.
- Versatile and Adaptable: You can easily swap in other veggies or cheese to fit your tastes or what’s on hand.
Ingredients You’ll Need
I love how these few simple ingredients create such a flavorful and beautiful dish. Each one plays a role in building layers of texture and taste, and you don’t need anything fancy to pull it off. When you’re shopping, look for thick-cut Canadian bacon slices and fresh zucchini for the best results.
- Boneless skinless chicken breasts: Choose ones about a pound total so they slice nicely without drying out.
- Ranch seasoning mix: This adds a savory herb punch that’s easy and tasty to use.
- Dried parsley flakes: Offers a mild, fresh green flavor without overpowering.
- Salt: Balances all the other flavors perfectly.
- Black pepper: Just a touch for mild heat and depth.
- Canadian bacon: Using thick slices gives great texture and a smoky undertone, cut into quarters for fitting in the chicken slits.
- Zucchini: Fresh and sliced thinly into half moons so it fits neatly inside the chicken slits and adds moisture.
- Monterey Jack cheese: Shredded cheese that melts beautifully over the top and into the crevices.
Variations
One of the things I enjoy most about this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe is how easy it is to make your own. I’ve played around with swapping ingredients to keep it fresh and fit different dietary needs.
- Vegetarian: Swap out Canadian bacon for thinly sliced grilled mushrooms or roasted bell peppers—adds umami and keeps it hearty.
- Cheese swaps: I’ve tried mozzarella or even sharp cheddar instead of Monterey Jack for a different flavor profile.
- Spice it up: Add a pinch of smoked paprika or cayenne in the seasoning mix if you like a little heat.
- Seasonal veggies: In the summer, thin slices of yellow squash work beautifully alongside zucchini.
How to Make Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
Step 1: Prep Your Chicken for Hasselback Magic
Start by preheating your oven to 400°F. Spray an 8×8-inch baking dish lightly with cooking spray so your chicken won’t stick. Take your chicken breasts and make 5-6 slices across the top, about ¾ inch apart. Here’s the trick: don’t slice all the way through! You want those cuts deep enough for stuffing but the chicken still whole so it cooks evenly and stays juicy.
Step 2: Seasoning the Slits
Mix your ranch seasoning mix, parsley flakes, salt, and black pepper in a small bowl. Be generous with the seasoning and sprinkle it over the chicken, making sure you get inside each slit. This is where a lot of the flavor happens, so don’t be shy!
Step 3: Stuffing Time
Gently open each slice and stuff a quarter piece of Canadian bacon and a slice of zucchini. Sometimes I sneak in two of each per slit if the chicken is wide enough—it makes for a satisfying bite every time. When all the pockets are filled, place the chicken breasts in your prepared dish, open side up.
Step 4: Cheese It Up and Bake
Top each chicken breast with about ¼ cup of shredded Monterey Jack cheese. Don’t just pile it on top—push some cheese between the slits to melt nicely over the bacon and zucchini. Pop your dish in the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is lightly golden and bubbly. Let it rest a couple minutes before serving—you’ll find the juices redistribute and the flavors settle perfectly.
Pro Tips for Making Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
- Perfect Slices: Use a sharp knife and go slow when making your cuts to avoid slicing all the way through the chicken.
- Season Inside the Slits: I learned seasoning is key inside those openings to maximize flavor, so don’t just sprinkle on top.
- Cheese Placement: Pushing cheese into the slits rather than just on top melts everything together beautifully and creates those irresistible cheesy pockets.
- Watch the Bake Time: Overcooking dries out chicken; use a meat thermometer to ensure juicy, tender results.
How to Serve Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
Garnishes
I like to sprinkle some freshly chopped parsley or a little chopped green onion on top just before serving—not only does it add a pop of color, but it also brings a fresh brightness that balances the richness of the cheese and bacon beautifully.
Side Dishes
This recipe pairs wonderfully with a crisp green salad or some roasted garlic mashed potatoes. I also enjoy serving it alongside quinoa or brown rice to soak up the melty cheese and any leftover juices on the plate.
Creative Ways to Present
For a casual dinner party, I sometimes slice each stuffed chicken breast into medallions and fan them out on a platter, drizzling with a little balsamic glaze for an elegant touch. It’s a crowd-pleaser and looks way fancier than it actually is.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and it reheats nicely without losing moisture if done carefully.
Freezing
You can freeze uncooked stuffed chicken breasts by wrapping them tightly in plastic wrap and then foil. When ready to use, thaw in the fridge overnight and bake as directed. I’ve found freezing sometimes makes the zucchini a bit softer after baking, but the flavors stay amazing.
Reheating
To reheat, I pop leftovers in a preheated oven at 350°F for about 10-12 minutes to keep the cheese melty and the chicken tender. Avoid microwaving if you can—it tends to dry out the meat and gets the cheese rubbery.
FAQs
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Can I use other types of cheese in this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe?
Absolutely! While Monterey Jack melts beautifully and has a mild flavor, feel free to experiment with mozzarella, cheddar, pepper jack, or even gouda for a different taste. Just pick a cheese that melts well to keep that gooey texture.
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What’s the best way to slice the chicken without cutting all the way through?
Use a sharp knife and place your hand on top of the chicken breast, slicing slowly and stopping before you reach the bottom. If it helps, rest the chicken on a folded kitchen towel to stabilize it while cutting. This technique keeps the chicken intact while creating perfect pockets for stuffing.
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Can I prepare this recipe ahead of time?
Yes, you can stuff and season the chicken breasts a few hours ahead and keep them covered in the refrigerator. Just wait to add the cheese and bake right before serving for best texture and melting.
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Is Canadian bacon the same as regular bacon?
Not quite! Canadian bacon is more like a lean ham, less fatty and smoked differently than traditional streaky bacon. It works well here because it holds its shape in the chicken pockets without making the dish greasy.
Final Thoughts
I truly think this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe is one of those dishes that feels special but isn’t complicated. It’s perfect for impressing guests or just making a weeknight dinner something to look forward to. Once you try it, you’ll see why it became a regular in my kitchen—I hope it does the same for yours!
Print
Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Hasselback Chicken is a flavorful baked chicken breast recipe featuring thinly sliced chicken breasts stuffed with Canadian bacon and zucchini, seasoned with ranch mix and herbs, and topped with melted Monterey jack cheese. This dish offers a visually appealing presentation and a delicious combination of savory flavors, perfect for a quick and satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 2 teaspoons ranch seasoning mix
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings and Toppings
- 3 ounces Canadian bacon (approximately 4 slices), cut into quarters
- 1/2 cup zucchini (approximately 6-8 slices, 1/8 inch thick), cut into half circles
- 1/2 cup Monterey jack cheese, shredded
Instructions
- Prepare Oven and Dish: Preheat your oven to 400°F (204°C). Lightly spray an 8×8-inch glass baking dish with cooking spray and set it aside to use later.
- Slice the Chicken Breasts: Make 5 to 6 slices into the top side of each chicken breast, spacing them about ¾ inch apart. Be careful not to cut all the way through; the chicken should remain in one piece to hold the fillings.
- Mix Seasonings: In a small bowl, combine the ranch seasoning mix, dried parsley flakes, salt, and black pepper thoroughly.
- Season the Chicken: Rub the seasoning mix into the sliced chicken breasts, making sure to get the spices down into each cut for maximum flavor.
- Stuff the Chicken: Gently open each slice on the chicken breasts and insert a piece of Canadian bacon and a slice of zucchini into each opening. Depending on the width of your chicken, you may be able to add two pieces of each per slice.
- Assemble and Add Cheese: Place the stuffed chicken breasts in the prepared baking dish with the filling side up. Evenly sprinkle ¼ cup of shredded Monterey jack cheese on top of each chicken breast, pushing some cheese into the crevices so the fillings peek through after baking.
- Bake: Bake in the preheated oven for 25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the cheese is just lightly browned and melted.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 2 to 3 minutes before serving to let the juices redistribute and ensure moistness.
Notes
- Ensure slices do not cut through the chicken completely to keep the structure intact while baking.
- Use a meat thermometer to check doneness for food safety and optimal texture.
- Feel free to substitute Monterey jack cheese with mozzarella or cheddar based on preference.
- Canadian bacon can be swapped with ham or cooked bacon strips if desired.
- Adding fresh herbs like thyme or rosemary can enhance flavors if preferred.
Nutrition
- Serving Size: 1 stuffed chicken breast (approx. ½ pound)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
