Green Chili Hasselback Chicken Recipe

5 from 2 votes

Green Chili Hasselback Chicken Recipe

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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: people

Calories: 499kcal

Author: The Carefree Kitchen

Ingredients

6 small chicken breasts (4-6 ounces each)
4 ounces cream cheese
4 ounces canned green chilis
1½ teaspoons garlic salt
24 slices monterey jack cheese cut into 1" x 3" rectangles (about 1/4" thick)

US Customary - Metric

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 1/2 tsp garlic salt evenly over the top.
In a small mixing bowl, combine the cream cheese, green chilies, and the remaining 1 tsp 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!

Notes

Storing leftovers: store leftover chicken in an airtight container in the fridge for up to 3 days.

Reheating: either microwave or reheat in a preheated 325 degree oven until warmed through.

Nutrition