Green Chili Hasselback Chicken
This Green Chili Hasselback Chicken recipe gives a fun and delicious new twist to your everyday baked chicken. It’s also incredibly simple, versatile and perfect for those busy nights when you don't have a lot of prep time.
Servings: 6 people
Calories: 499kcal
Ingredients
- 6 small to medium sized Chicken Breasts boneless, skinless
- 4 oz Cream Cheese
- 4 oz Green Chilies canned
- 1 ½ teaspoon Garlic Salt
- 20-24 slices Monterey Jack Cheese cut into ¼" thick 1" by 3" rectangles
Instructions
- Preheat your oven to 350 degrees F.
- Prepare the raw chicken breast by cutting away any tendons or fat. Then, using a sharp knife, slice 5-6 slices into the chicken breast horizontally, about halfway through the chicken breast. Be sure you do not cut all the way through the chicken!
- Once they are all sliced, place the chicken breasts into a baking dish that has been sprayed with non-stick cooking spray, and sprinkle ½ teaspoon garlic salt evenly over the top.
- In a small mixing bowl, combine the cream cheese, green chilies, and the remaining 1 teaspoon garlic salt. Mix with a spoon or spatula until well-combined and creamy.
- Spread a couple of tablespoons of the cream cheese mixture evenly onto each slice of Monterey Jack Cheese, then carefully wedge each slice down into the slices of chicken.
- Once all of the slices have been filled with cheese, but your baking dish into your preheated oven and bake for about 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- When your chicken is done cooking, remove from the oven and let it rest for about 5-10 minutes before serving. Enjoy!
Nutrition
Calories: 499kcal | Carbohydrates: 3g | Protein: 39g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1288mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 993IU | Vitamin C: 3mg | Calcium: 719mg | Iron: 1mg