Hasselback Pizza Chicken Recipe By Tasty Food

CHEESY HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Heat the oil over medium heat in a large, nonstick skillet.
• Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
• Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
• Season the chicken breasts on both sides with salt and pepper.
• Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
• Transfer the chicken to a greased roasting pan.
• Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
• Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
• Let the meat rest for 5 minutes before serving.
• Enjoy!

HASSELBACK PIZZA CHICKEN

Steps:

• Preheat oven to 350°F. Season the chicken breasts generously on both sides with salt and pepper and sprinkle with garlic powder and Italian seasoning.
• Heat the olive oil in a large skillet over medium-high heat. Pan-sear the chicken breasts until they are golden brown on both sides (about 3 minutes on each side. Note: they will not be cooked through at this stage.
• Transfer the chicken breasts to a cutting board and let cool. Cut slits in the chicken breast about 3/4 of the way through.
• Spoon some of the marinara sauce into each slit. Then put 2 to 3 slices of pepperoni in each slit with the sauce.
• Sprinkle the mozzarella cheese evenly over the tops of the chicken breasts.
• Spoon the pesto on top of the cheese and sprinkle with a pinch of red pepper flakes.
• Bake for 20 minutes, or until cooked through.
• Remove from the oven and sprinkle the Parmesan cheese over top. Bake for 5 additional minutes.
• Serve with remaining sauce.

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!

BASIL AND PESTO HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about 1 cm (½ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the red pesto and basil on a medium heat until the basil is just wilted.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

HASSELBACK CHEESE PUFF FRIED CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
• Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
• While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
• Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
• Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
• Heat oil to 350°F (175°C) in a large skillet or pot.
• Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
• Remove the chicken breasts and transfer to a paper towel-lined plate.
• Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
• Enjoy!

FAJITA HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
• Stir in the salsa and sprinkle the cheese over.
• Mix together until the cheese has melted.
• Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
• Stir in the garlic powder and cream cheese, and cook for a minute or two.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

CHEESY HASSELBACK CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
• Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
• Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.