This hasselback chicken breast is stuffed with peppers and onions, topped with cheese, and baked until perfection. Serve with sour cream and cilantro for extra deliciousness.
Ingredients
2tspextra virgin olive oil
1tbspminced garlic
1/2red bell pepper,julienned
1/2yellow bell pepper,julienned
1/2small yellow onion,julienned
14 oz.can diced green chilis
44 oz.chicken breasts
1/8tspsalt
black pepper,to taste
1/2tspground cumin
1/4tspchili powder
1/2cupreduced-fat Monterey Jack cheese (2 tablespoons per chicken breast)
Instructions
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone baking mat, and set aside.
Heat a large skillet over medium heat and add the oil, garlic, bell peppers, and onions, cooking until they are very soft, 8-10 minutes.
Reduce the heat to low, add the green chilis with their juice, and cook for an additional 2 minutes. Then remove the skillet from the heat.
While the skillet is cooling, prepare the chicken to be stuffed. Make 4-6 diagonal slits in each chicken breast, being careful to not slice all the way through.
Salt and pepper both sides of the chicken and fill each slit evenly with the vegetable mixture.
Season the tops of the stuffed chicken with cumin and chili powder, and top each chicken breast with 2 tablespoons of cheese.
Bake until done, 20-22 minutes.
Allow to rest for 5 minutes, then garnish each chicken breast with optional sour cream and cilantro as desired, and serve with a lime wedge to squeeze over the chicken.