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
Units
Scale
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
