Stuffed Hasselback Chicken
Chicken breasts sliced Hasselback-style and stuffed with mozzarella, red onion, and bell pepper, then brushed with seasoned oil and baked until golden and juicy.
Equipment
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Baking dish |
- 1 | Pastry brush |
Ingredients
- 2 | | large chicken breasts |
- 4 | | mozzarella cheese sticks |
- 0.5 | | red onion | sliced
- 0.5 | | red bell pepper | sliced
- 2 | tbsp | oil |
- 1 | tsp | dried herbs |
- 0.5 | tsp | salt |
- 0.5 | tsp | black pepper |
Instructions
- Pat chicken breasts dry and place on a cutting board.
- Cut deep slits across each breast without slicing through.
- Insert mozzarella sticks into the center slits.
- Tuck red onion and bell pepper slices into the remaining slits.
- Mix oil with herbs, salt, and pepper, then brush over the chicken.
- Place stuffed breasts in a baking dish.
- Bake at 400°F for 25–30 minutes until cooked through.
- Rest a few minutes, then slice and serve.
Notes
Store leftovers in the fridge up to 3 days.
Reheat gently in the oven to keep the cheese soft.
Use colder cheese sticks to reduce leaking.
Any melting cheese works in place of mozzarella.
Reheat gently in the oven to keep the cheese soft.
Use colder cheese sticks to reduce leaking.
Any melting cheese works in place of mozzarella.