Hasselback Cajun Chicken Recipes

HASSELBACK CHICKEN CORDON BLEU

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.

CAJUN HASSELBACK CHICKEN

Steps:

• Preheat oven to 400 degrees F
• Slice and sautee andouille sausage. Set on paper towel to drain.
• Seasoning the chicken and then slice into the chicken without slicing all the way through.
• Stuff the chicken slices with andouille sausage and Colby jack cheese slices.
• Bake chicken 30-40 minutes

CAJUN STUFFED KETO CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, add in chicken, olive oil, and seasonings. Mix to season chicken. Allow chicken to marinate for 10 minutes.
• Cut 5-6 slits in each chicken breast. Stuff with an even amount of peppers, onions, and provolone cheese. Place on a greased oven pan.
• Bake until chicken is cooked through, 25-30 minutes total time.

CAJUN STUFFED CHICKEN

Steps:

• Preheat oven to 400º.
• Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
• Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
• Bake until chicken is cooked through and no longer pink, 25 minutes.
• Garnish with parsley and serve.

HASSELBACK CHICKEN RECIPE BY TASTY

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!

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH

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!

HASSELBACK CAJUN CHICKEN

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet.
• Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley.