AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyBeginnerFor a subtle festive meal, try one of these three options for red and green stuffed hasselback chicken. Stuffed chicken is always a hit because it infuses a lot of great flavor into the chicken while it's baking in the oven.
I've included three different ways to embrace the red and green theme, so choose one of the inspirations (Asian, Italian, Mexican) and run with it!
Slice your chicken breast from the top down, not cutting all the way through but leaving 1/2 inch in tact at the bottom.
In an alternating order, stuff the slats in the chicken with mozzarella and tomato slices. Over top, spread the pesto evenly.
Bake chicken at 400°F for 20-25 minutes.
In an alternating order, stuff the slats in the chicken with mozzarella and tomato slices. Over top, spread the pesto evenly.
Bake chicken at 400°F for 20-25 minutes.
In an alternating order, stuff the slats with the chipotle peppers and crumbled cotijo cheese.
Bake chicken at 400°F for 20-25 minutes.
Ingredients
Directions
Slice your chicken breast from the top down, not cutting all the way through but leaving 1/2 inch in tact at the bottom.
In an alternating order, stuff the slats in the chicken with mozzarella and tomato slices. Over top, spread the pesto evenly.
Bake chicken at 400°F for 20-25 minutes.
In an alternating order, stuff the slats in the chicken with mozzarella and tomato slices. Over top, spread the pesto evenly.
Bake chicken at 400°F for 20-25 minutes.
In an alternating order, stuff the slats with the chipotle peppers and crumbled cotijo cheese.
Bake chicken at 400°F for 20-25 minutes.