This Four Cheese Hasselback Chicken Recipe 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 kinds of cheese, shredded zucchini, and bacon. Bacon is always a welcome ingredient in my house.
Hasselback Chicken with Bacon & Cheese – Low Carb, Keto, Grain-Free, Gluten-Free, THM S
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 Hasselback chicken recipe. I used what I had. The muenster and provolone were sliced for sandwiches so I just stacked the slices and cut them into cubes.
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 kinds of cheese, shredded zucchini, and bacon. Bacon is always a welcome ingredient in my house.
- 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.