Hasselback Cajun Chicken Recipes

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HASSELBACK CHICKEN CORDON BLEU

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8



Hasselback Chicken Cordon Bleu image

Steps:

  • Preheat the oven to 425 degrees F.
  • At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
  • Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
  • Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
  • Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
  • When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

8 boneless skinless chicken breasts
1/2 cup honey Dijon mustard
2 cups panko breadcrumbs
6 tablespoons salted butter, melted
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
12 slices Swiss cheese, cut into quarters
24 rounds Canadian bacon (about 1 pound), cut into half-moons

HASSELBACK CHICKEN RECIPE BY TASTY

Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7



Hasselback Chicken Recipe by Tasty image

Steps:

  • Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
  • Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
  • Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
  • Stuff all of the spinach and ricotta mixture into the slits.
  • Season the chicken with salt and pepper.
  • Grate the cheddar and sprinkle it generously on top.
  • Shake the ground paprika over the chicken to add some colour and flavour.
  • Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams

¼ cup fresh spinach
¼ cup ricotta cheese
2 chicken breasts
¼ cup cheddar cheese
1 teaspoon paprika
salt, to taste
pepper, to taste

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH

The chicken is cooked to perfection and has a wonderful spicy kick from the Cajun seasoning and creamy pepper jack cheese filling. It's very easy to prepare, too!

Provided by Cooking Creation

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7



Hasselback Chicken -- Cajun With Pepper Jack & Spinach image

Steps:

  • Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
  • Place the spinach evenly in the slits of the chicken.
  • Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
  • Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
  • Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
  • Enjoy!

1 1/2 lbs chicken breast halves, boneless and skinless (about 2 halves)
4 ounces monterey jack pepper cheese, sliced into thin 1/4 inch slices
1 tablespoon breadcrumbs
1/2 tablespoon cajun seasoning
1/2 cup spinach, cooked (frozen and thawed or sauteed fresh)
salt, to taste
pepper, to taste

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