Hasselback Cajun Chicken Recipes

CAJUN HASSELBACK CHICKEN

Steps:

• Preheat oven to 400 degrees F
• Slice and sautee andouille sausage. Set on paper towel to drain.
• Seasoning the chicken and then slice into the chicken without slicing all the way through.
• Stuff the chicken slices with andouille sausage and Colby jack cheese slices.
• Bake chicken 30-40 minutes

CAJUN STUFFED CHICKEN

Steps:

• Preheat oven to 400º.
• Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
• Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
• Bake until chicken is cooked through and no longer pink, 25 minutes.
• Garnish with parsley and serve.

CHICKEN VERACRUZ

Steps:

• Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side. Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic. Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH

Steps:

• Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
• Place the spinach evenly in the slits of the chicken.
• Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
• Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
• Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
• Enjoy!

CHEESY HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Heat the oil over medium heat in a large, nonstick skillet.
• Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
• Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
• Season the chicken breasts on both sides with salt and pepper.
• Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
• Transfer the chicken to a greased roasting pan.
• Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
• Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
• Let the meat rest for 5 minutes before serving.
• Enjoy!