Fajita Hasselback Chicken Recipe By Tasty Food

FAJITA HASSELBACK CHICKEN

Steps:

• In a small bowl whisk all of you marinade ingredients together.
• Slice your chicken 3/4 the way through about 3/4-1" apart.
• Place chicken breasts in a gallon sized ziploc back and pour marinade over chicken and toss to coat.
• Place in refrigerator for at least 30 minutes.
• Preheat oven to 350.
• Meanwhile while chicken is marinating slice all your peppers into thin strips.
• Remove chicken from refrigerator and stuff each slit with one red, green and orange pepper.
• Place chicken on baking sheet and bake for 25-30 minutes until internal temperature reaches 160-165.
• Sprinkle cheese on top of each breast and bake for about 5 minutes longer until melted.
• Remove from oven and sprinkle with some fresh ground pepper and drizzle with some lime juice if desired.

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!

BUZZFEED TASTY'S SLOW COOKER CHICKEN FAJITAS

Steps:

• Slice the bell peppers and the onion.
• In the slow cooker place half the bell peppers and half the onion.
• Place the chicken breasts in the slow cooker. Liberally sprinkle the taco seasoning, garlic, juice from half the lime, and the tomatoes over the chicken.
• Place the remaining bell peppers and onion over the chicken.
• Squeeze the juice from the rest of the lime over the layers.
• Cook everything in the slow cooker on high for 3 hours.
• Using prongs, take the chicken out and slice or shred it (I recommend using a standing mixer to shred the chicken to the desired size and consistency).
• Mix back into the slow cooker and cook everything for another 10 minutes.
• Serve over the tortillas with cheese, sour cream, and guacamole as desired.

TASTY CHICKEN FAJITAS

Steps:

• In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.