This Four Cheese Hasselback Chicken looks fancy but it’s actually a really easy way to make stuffed chicken. You can stuff it with anything but my version has four different cheeses, shredded zucchini, and bacon. Bacon is always a welcome ingredient in my house.
So, what do I do when my husband and I each buy a 6 pound pack of chicken on the same day? Make lots of chicken recipes.
I’ve been seeing photos of hasselback chicken on pinterest for awhile now and I decided it was time to make my own version. Bacon crumbles were the first ingredient I grabbed out the fridge. Followed by cheese. And then I was stumped. I normally put a veggie in stuffed chicken and chicken casseroles.
How could I stuff a veggie into those tiny cracks? And then I remembered my friend Marisa gave me one of her garden zucchini. Perfect. I shredded it, mixed it with the cheese and bacon and stuffed those chicken breasts.
You can really use any types of cheese for this. I used what I had. The muenster and provolone was sliced for sandwiches so I just stacked the slices and cut them into cubes.
Ingredients:
8 chicken breasts (about 3 pounds)
2 oz provolone cheese, cut into small cubes
2 oz muenster cheese, cut into small cubes
4 oz cheddar cheese, cut into small cubes
2 oz cream cheese, softened
1/2 cup bacon crumbles
1 tsp minced garlic
1 medium zucchini, shredded
salt and pepper
Directions:
Preheat oven to 400. Sprinkle a little salt on the shredded zucchini and set aside.
Cut slits in the chicken breasts every 3/4 inch. Be careful not to cut all the way through. Sprinkle them with a little salt and pepper.
Squeeze as much liquid out of the zucchini as possible. Combine cheeses, zucchini, bacon, and garlic in a medium bowl. Mix well.
Stuff the stuffing down into the slits of the chicken. Bake for 35-45 minutes until the chicken is at least 160 degrees.
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Ingredients
- 8 chicken breasts (about 3 pounds)
- 2 oz provolone cheese, cut into small cubes
- 2 oz muenster cheese, cut into small cubes
- 4 oz cheddar cheese, cut into small cubes
- 2 oz cream cheese, softened
- 1/2 cup bacon crumbles
- 1 tsp minced garlic
- 1 medium zucchini, shredded
- salt and pepper
Instructions
- Preheat oven to 400. Sprinkle a little salt on the shredded zucchini and set aside.
- Cut slits in the chicken breasts every 3/4 inch. Be careful not to cut all the way through. Sprinkle them with a little salt and pepper.
- Squeeze as much liquid out of the zucchini as possible. Combine cheeses, zucchini, bacon, and garlic in a medium bowl. Mix well.
- Stuff the stuffing down into the slits of the chicken. Bake for 35-45 minutes until the chicken is at least 160 degrees.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 455
|
|
%Daily Value
|
|
Total Fat 20.3g
31%
|
|
Saturated Fat 8.1g
41%
|
|
TransFat 0.0g
|
|
Cholesterol 188mg
63%
|
|
Sodium 578mg
24%
|
|
Total Carbohydrates 1.6g
1%
|
|
Dietary Fiber 0.0g
0%
|
|
Sugars 0.6g
|
|
Protein 65.2g
|
|
Vitamin A 8%
Vitamin C 7%
|
|
Calcium 24%
Iron 15%
|
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You didn’t say when to use the bacon, do you mix it in with the cheese or sprinkle on top when finished?
Mix it with the cheese.