This Fiesta Hasselback Chicken recipe is guaranteed juicy with cheese and spiced tomatoes and peppers stuffed inside. This one is a twist on hasselback potatoes, and the slits you cut into the chicken will ensure your toppings will be eaten with every bite!
Serve this with some Spanish rice, avocado, and any other garnish or sauce you like! Sour cream, hot sauce, or even a side salad will compliment this meal perfectly for a busy weeknight meal.
- 4-5 chicken breasts
- 3 cups drained petite cut stewed tomatoes and peppers
- 2 tbsp chopped green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups Monterey Jack cheese, grated
- Cooking spray
Preheat oven to 400 degrees F. Spray pan with cooking spray and set aside.
Drain the liquid from the canned tomatoes and peppers and place in a bowl. Add the chopped green chilis and spices and mix until well combined.
Slice grooves into the chicken being sure not to cut all the way through to the cutting board.
Spoon the mixture into the grooves of the chicken.
Place chicken in pan and cover with cheese.
Bake for 30-40 minutes until chicken is cooked.