Fajita Hasselback Chicken 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!