Best Hasselback Cajun Chicken Recipes

Hasselback Chicken -- Cajun With Pepper Jack & Spinach image

Provided by Cooking Creation

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken breast halves, boneless and skinless (about 2 halves)
4 ounces monterey jack pepper cheese, sliced into thin 1/4 inch slices
1 tablespoon breadcrumbs
1/2 tablespoon cajun seasoning
1/2 cup spinach, cooked (frozen and thawed or sauteed fresh)
salt, to taste
pepper, to taste

Steps:

Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
Place the spinach evenly in the slits of the chicken.
Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
Enjoy!

Hasselback Cajun Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons vegetable oil
1 teaspoon Cajun seasoning
Kosher salt and freshly ground pepper
1 3-ounce link andouille sausage, thinly sliced on an angle
1/2 small green bell pepper, thinly sliced
1/4 small onion, thinly sliced
Chopped fresh parsley, for topping

Steps:

Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet.
Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley.

Hasselback Chicken ~ Cajun With Pepper Jack & Spinach image

Provided by @MakeItYours

Number Of Ingredients 7

2 Boneless, skinless chicken breast halves, about 1-½ lbs
4 oz Pepper Jack Cheese, sliced into ¼" slices
½ cup Cooked Spinach, frozen and thawed or sauteed fresh
1 Tbsp Seasoned Bread Crumbs
½ Tbsp Cajun Seasoning
Salt, to taste
Pepper, to taste

Steps:

Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper. Stuff the spinach and pepper jack slices in the slits of the chicken. I've found that it's easier to place the cheese in before the spinach. Combine the bread crumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place each chicken breast on its own lightly greased sheet of tin foil and make a "bowl" loosely surrounding each chicken breast. This keeps the juices contained. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.