Ingredients:
- 2 boneless, skinless chicken breasts, approximately 1 pound 🍗
- 2 teaspoons ranch seasoning mix 🌿
- ½ teaspoon dried parsley flakes 🌿
- ½ teaspoon salt 🧂
- ¼ teaspoon black pepper 🌶️
- 3 ounces Canadian bacon, cut into quarters (approximately 4 slices) 🥓
- ½ cup zucchini, cut into half circles (approximately 6-8 slices, ⅛ inch thick) 🥒
- ½ cup Monterey jack cheese, shredded 🧀
Instructions:
Preheat oven to 400°F (200°C). Spray an 8×8-inch glass baking dish with cooking spray. Set aside.
Make 5-6 slices into the top side of each chicken breast, about ¾ inch apart, being careful not to cut all the way through.
In a small bowl, combine ranch seasoning mix, dried parsley flakes, salt, and black pepper.
Season each chicken breast with the seasoning mix, making sure to get the seasoning into the slices.
Gently open up each slice in the chicken breasts and stuff with a piece of Canadian bacon and a slice of zucchini. Depending on the width of the chicken, you may fit two pieces of bacon and zucchini in each slice.
Transfer the stuffed chicken breasts (filling side up) to the prepared baking dish. Top each chicken breast with ¼ cup of shredded Monterey jack cheese, pushing some cheese into the crevices.
Bake for 25 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C), and the cheese is lightly browned.
Allow the chicken to rest for 2-3 minutes before serving.
Notes:
This recipe can be doubled easily to serve a family of 4. Use a 9x13-inch baking dish if preparing more than two servings.
Choose boneless, skinless chicken breasts that are similar in size for even cooking. Larger pieces may require a few extra minutes in the oven.
If the chicken reaches the desired doneness but you prefer the cheese to be more bubbly and golden, place the hasselback chicken under the broiler for 2-3 minutes. This helps melt the cheese further without overcooking the chicken.
Enjoy your delicious Hasselback chicken! 🍗
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