CAJUN STUFFED KETO CHICKEN
Cajun stuffed hasselback keto chicken
Provided by ISaveA2Z Team
Categories Dinner
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 376 kcal, Carbohydrate 9.8 g, Protein 28.2 g, Fat 25.1 g, Fiber 1.9 g, Sugar 3.4 g
HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON
Elevate the regular old baked potato with this impressive side dish for your guests. Stuffed with cheddar and bacon, these potatoes are not only delicious but a showstopper as well fanning out delightfully as they bake.
Provided by Mary Jenny
Categories Pork
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F (220°C).
- Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
- Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
- Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
- Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
- Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
- Discard herb sprigs; garnish with fresh herbs if desired.
Nutrition Facts : Calories 656.9, Fat 35.3, SaturatedFat 19.1, Cholesterol 94.1, Sodium 710.1, Carbohydrate 59.2, Fiber 7.2, Sugar 3, Protein 27
RALEY'S MARKET STUFFED HAM
Provided by Food Network
Categories main-dish
Time 5h42m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Trim excess fat from ham.
- Preheat oven to 400 degrees F.
- Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.
- Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.
- When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.
- When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.
STUFFED HASSELBACK HAM
A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
- Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
- Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
- Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
- Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
- Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
- To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
- Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
- In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
- Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.
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HASSELBACK PINEAPPLE HAM - ROTI N RICE
From rotinrice.com
5/5 (4)Total Time 1 hr 10 minsCategory Main CourseCalories 387 per serving
- Combine pineapple juice from the can (about 1 cup/240ml) with brown sugar, ground cinnamon, and ground cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 10 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
- Remove ham from packaging. Rinse and pat dry with paper towels. Cut ham into ¼ inch thick slices until about an inch from the base. Do not cut through.
- Place a slice of pineapple in each cut in the ham. Secure with bamboo skewer on each end right through the entire chunk of ham.
- Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
RANCH HASSELBACK CHICKEN RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
5/5 Category DinnerCuisine AmericanTotal Time 30 mins
- Using a sharp knife, cut 7–8 vertical slits in each chicken breasts along the longest side, going about 3/4 of the way down, but not completely through. Season with Hidden Valley® Original Ranch® Seasoning and Salad Dressing Mix Shaker, then transfer to the buttered baking dish.
- Stuff a piece of deli ham into each slit, then top each chicken breast with an equal distribution of cheddar cheese. Bake on oven middle rack for 25 minutes until the chicken reaches an internal temperature of 165°F. Immediately serve.
HAM AND CHEDDAR HASSELBACK POTATOES - THE BEST BLOG …
From thebestblogrecipes.com
Ratings 2Calories 500 per servingCategory Dinner
- Make thin slices, about 1/8 of an inch thick, making sure not to cut all the way through the potato. (Grab those chopsticks!) ;)
- Microwave on high for 15-20 minutes. My potatoes were in the fridge so I had to microwave them 20 minutes. If you’re starting with room temp potatoes you may only need 15 minutes.
- Cut the slices of cheese into quarters and then cut the pieces of Hillshire Farm Premium Carved Slow Roasted Seasoned Ham down to be approximately the same size.
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Author TofurkyEstimated Reading Time 50 secs
ROASTER OVEN HASSELBACK HAM WITH PINEAPPLE
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Estimated Reading Time 4 mins
- Hasselback Marinara Chicken. Filled with marinara sauce, cheese and other delicious ingredients, this chicken recipe is perfect for someone craving spaghetti but avoiding carbs.
- Ham and Smoked Mozzarella. Trying out the Atkins diet? This supper is made for you! Packed with protein and tons of flavor, this chicken pairs perfectly with some cooked veggies from the garden.
- Tomato and Mozzarella Hasselback Chicken. It’s such a simple recipe but makes an incredible difference from a regular chicken breast. Sprinkle some parsley to finish off this tomato and mozza chicken!
- Hasselback Chicken with Spinach and Artichoke. Spinach and artichoke aren’t just for creating a chip dip! This chicken is packed with decadent flavor using healthy ingredients.
- Buffalo Hasselback Chicken. Make this Buffalo Hasselback Chicken for game night! Your family will love it and it works well on it’s own or in a sandwich.
- Mushroom and Gruyere Hasselback Chicken. I cannot wait to make this hasselback chicken! The creamy gruyere combined with finely chopped mushrooms is a perfect happy medium between a sauce and a filling.
- Spinach and Goat Cheese Hasselback Chicken. Goat cheese has to be one of my favorite toppings for chicken! I love the creamy texture and gentle flavor that adds the right amount of salty flavoring.
- Hasselback Chicken Caprese. Take a Greek approach to Hasselback Chicken with home made pesto, fresh tomatoes from the backyard and some flavorful olives.
- Hasselback Chicken with Goat Cheese and Dill. Dill is a seasoning that I personally cannot get enough of! It adds an extra dimension of flavor to each bite of chicken to keep it tasting fresh and delectable.
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- Fill each slice in potatoes with a pad of butter. Sprinkle with salt, pepper, basil and garlic powder.
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STUFFED CAPRESE CHICKEN HASSELBACK - LOW CARB NO CARB
From lowcarb-nocarb.com
Reviews 13Calories 284 per servingCategory Recipes
- Using a sharp knife, make 4-5 slits on the top side of chicken breasts. Make sure it is not fully cut, so your chicken breast will stay compact. I normally cut it into 3/4 of the breast, to be able to fill them in.
- Fill each slit with one piece of tomato, mozzarella and one bigger leave of Basil. Continue, until you have filled all the chicken breasts prepared.
- Line a baking tray with parchement paper and gently place the chicken breassts with filling on top of the tray.
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