When I hear the word hasselback in cooking, I always think of potatoes. I mean, I love hasselback potatoes but they aren't something I make very often really but I love making hasselback chicken. I've shared my recipe for spinach and Philadelphia chicken in the past which uses the same technique but a few weeks ago I changed the ingredients and made it spicy instead! We love fajitas, we legit have them most weeks, in fact any Mexican food is a winner for us so I thought the flavours would go perfectly with this and it would just be something a little different to usual.
2 chicken breasts
1/2 a red onion
1 red pepper
Olive oil
1 tsp cumin
1 tsp chilli powder
1 tsp paprika
1 tsp garlic powder
Salt & pepper
Grated cheddar
Mixed herbs
Method:
1. Pre-heat your oven to 180 degrees and spray a baking tray with spray oil or line with foil
2. Cut slits into your chicken making sure not to go all the way through, I got about 5 slits on each chicken breast this time
3. Slice your red onion and pepper into strips
4. Stuff each gap in the chicken breasts with a slice of pepper and onion. Lightly drizzle each chicken breast with olive oil
5. To make your fajita topping, in a bowl add the cumin powder, chilli powder, paprika, garlic powder and a sprinkle of salt and pepper. Mix these together well and then sprinkle evenly over both bits of chicken. Use a spoon to spread the fajita mix fully across the chicken
6. Bake in the pre-heated oven for around 45 minutes
7. Remove the chicken from the oven, top with grated cheese and a sprinkle of mixed herbs and bake for a further 5 minutes
8. When the cheese has melted, you can start serving. We had our fajita chicken with Mexican rice, refried beans and salad. You may need some sour cream on the side too as the mix is quite spicy!
This was so much easier than I had expected it to be and I can see it becoming one of our new faves. Let me know if you give this a try or if you have any other flavour ideas for hasselback chicken!
Recipes - Meat & Potato Pie // Sausage pesto pasta bake // The perfect roast potatoes
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3. Slice your red onion and pepper into strips
4. Stuff each gap in the chicken breasts with a slice of pepper and onion. Lightly drizzle each chicken breast with olive oil
5. To make your fajita topping, in a bowl add the cumin powder, chilli powder, paprika, garlic powder and a sprinkle of salt and pepper. Mix these together well and then sprinkle evenly over both bits of chicken. Use a spoon to spread the fajita mix fully across the chicken
6. Bake in the pre-heated oven for around 45 minutes
7. Remove the chicken from the oven, top with grated cheese and a sprinkle of mixed herbs and bake for a further 5 minutes
8. When the cheese has melted, you can start serving. We had our fajita chicken with Mexican rice, refried beans and salad. You may need some sour cream on the side too as the mix is quite spicy!
Recipes - Meat & Potato Pie // Sausage pesto pasta bake // The perfect roast potatoes
Follow Me - Facebook, Twitter, Instagram, Pinterest & Bloglovin!
5 comments
YES this sounds like my kinda recipe! I'm coming to your house for dinner, okay? And to meet bear.
Jenny
http://www.jennyinneverland.com
I need to make hasselback potatoes! x
Ooo!! This sounds really yum! I wish I could eat the chicken but I'm sure I can find another way to use this! xD
I've never heard of hassleback chicken before! I love the idea of making it fajita style x
Sophie
www.glowsteady.co.uk
This sounds like the kind of meal my whole family would enjoy x
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