Hasselback Chicken (Stuffed with Bacon and Cheddar)
Move over Hasselback Potatoes! This Hasselback Chicken Stuffed with Bacon, Ranch and Cheddar is moist and tender and cheesy and bacony and is easy to make!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 2 large boneless skinless chicken breasts
- 4 ounces softened cream cheese
- 1 Tablespoon Ranch seasoning mix
- 4 slices bacon
- 4 slices cheddar cheese
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chipotle chile powder optional
Preheat the oven to 350 degrees F. Line a pan with foil.
Cook the bacon until it is just over about halfway cooked. Remove from oven and set aside.
Make slices or slits across (horizontally) each of the chicken breasts. Make each slice about 1/2 inch apart. See photo for reference.
In a small bowl, stir together the Ranch seasoning mix with the cream cheese.
Using a knife, spread a small amount of Ranch seasoned cream cheese inside each slit.
Cut the bacon slices and cheese slices to sizes that will fit into the cuts of the chicken.
Place a slice each of cooked bacon and cheddar cheese into each cut.
Place the chicken breasts in a baking pan and cook in a preheated oven for about 40 minutes. (Cooking time may vary depending on the sizes of the pieces of chicken. If the chicken pieces are smaller, they may cook in less time.)
Calories: 206kcal | Carbohydrates: 1g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 319mg | Potassium: 71mg | Vitamin A: 405IU | Calcium: 202mg | Iron: 0.3mg