Hasselback Chicken (Jalapeno Popper Style)
Ingredients
The chicken
-
4
pieces
Boneless skinless chicken breasts
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
The filling
-
6
oz
Cream cheese (softened)
-
¾
cup
Cheddar cheese (shredded)
-
8
slices
Cooked bacon
-
1
medium
Jalapeno (sliced thinly)
-
1
tbsp
Fresh chives (optional; chopped)
Instructions
- Preheat the oven to 400°F (204°C).
- Arrange the chicken breasts in a single layer in a stoneware dish and season both sides with salt and pepper.
- Cut 6 slits in the top of each chicken breast, about 1/2 inch apart, cutting about 3/4 of the way down.
- In a bowl, mash together the cream cheese and shredded cheddar, then stuff the mixture into the slits.
- Cut the cooked bacon into 3 pieces each and stuff them into the slits, alongside the jalapeno slices.
- Bake for about 25 minutes, or until the internal temperature reaches at least 163°F (71°C).
- Let the chicken rest for 5 minutes before serving, then sprinkle with fresh chives if desired.
Nutrition Facts (estimated)
Servings
4
Calories
679
Total fat
45g
Total carbohydrates
3.7g
Total protein
61.3g
Sodium
mg
Cholesterol
mg
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