Bacon and Cheddar Hasselback Chicken
| Servings | Prep Time |
| 3 – 6servings | 25minutes |
| Cook Time |
| 20 – 35minutes |
|
|
Ingredients
- 3 boneless, skinless Chicken Breasts2 to 3.5 lbs. total, depending on size
- 1 to 1.5Tbsp BBQ Rub, Creole Seasoning (Emerils), or Seasoned Saltcan use salt and pepper instead, to taste
- 6slices Bacon, par cookedcook about 3/4 of the way
- 5-6slices Cheddar or Jack Cheesecan substitue other cheese of choice and can also sub shredded cheese
Instructions
- Heat oven to 425°F. Find a baking dish large enough to accommodate the chicken in one layer and treat baking dish with cooking spray.
- Make cuts 1/2 inch apart on each chicken breast from top to almost bottom, forming pockets, being careful not to cut all the way through to bottom or sides of slits.
- Sprinkle barbecue seasoning on both sides of chicken. Alternate placing cheese and bacon pieces into each slit in chicken, cutting to size as you go. Add extra cheese or bacon to slits if there is any left.
- Bake uncovered about 20-35 minutes (depending on breast size) or until chicken is no longer pink when sliced (160 F and we highly recommend using a thermometer for any poultry dish). Let stand 5 minutes before serving.
Recipe Notes
Caprese Hasselback Chicken – Basil Pesto, Mozzarella, and Cherokee Heirloom Tomato
Use your imagination to tailor this dish to your tastes. You could try other cheeses such as Monterrey Jack or Havarti; or do a Cordon Bleu style with ham, swiss, and spinach. How about Caprese style with tomato, basil (or basil pesto) and fresh mozzarella? Or fajita style with sautéed peppers/onions and jack cheese. Yet another idea is basil pesto and cheese. Google “hasselback chicken” online and you will find several other ideas.
