Hasselback Chicken
Hasselback chicken is delicious with an elegant presentation featuring layers of filling, chicken, and vegetables.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons garlic herb seasoning
- ½ teaspoon salt Use less if garlic herb seasoning contains salt
- ¼ teaspoon pepper
- 2 ounces cream cheese softened
- ½ teaspoon lemon zest
- ¼ cup shredded parmesan cheese divided
- ½ small zucchini thinly sliced into half-moons
- 1 small tomato thinly sliced into half-moons
Instructions
- Heat oven to 400°F. Line a baking tray with parchment.
- Using a sharp knife, make 5–6 deep slices across the width of each chicken breast, being careful not to cut all the way through.
- Rub the chicken breasts with oil and season with garlic herb seasoning, salt, and pepper.
- In a small bowl, mix cream cheese with lemon zest & 2 tablespoons of the Parmesan cheese until smooth.
- Spread a small amount of the cream cheese mixture into each cut, then tuck in zucchini slices and tomato halves.
- Place chicken breasts on the prepared pan. Bake for 10 minutes, then sprinkle chicken with remaining parmesan. Return to oven and bake for 10–15 minutes more, or until chicken reaches 165°F internally and veggies are tender.
Nutrition
Calories: 247kcal | Carbohydrates: 4g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 569mg | Potassium: 568mg | Fiber: 2g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg