Best Hasselback Tuscan Baked Chicken Breasts Recipes

Hasselback Chicken Cordon Bleu image

Provided by Ree Drummond : Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 8

8 boneless skinless chicken breasts
1/2 cup honey Dijon mustard
2 cups panko breadcrumbs
6 tablespoons salted butter, melted
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
12 slices Swiss cheese, cut into quarters
24 rounds Canadian bacon (about 1 pound), cut into half-moons

Steps:

Preheat the oven to 425 degrees F.
At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

Hasselback Chicken Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 7

Steps:

Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
Stuff all of the spinach and ricotta mixture into the slits.
Season the chicken with salt and pepper.
Grate the cheddar and sprinkle it generously on top.
Shake the ground paprika over the chicken to add some colour and flavour.
Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams

Cheesy Hasselback Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 boneless, skinless chicken breasts
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
2 plum tomatoes, cut in half lengthwise and thinly sliced
1 cup sliced sun-dried tomatoes
4 thick slices provolone cheese (about 4 ounces), cut into quarters
Green salad, for serving

Steps:

Preheat the oven to 400 degrees F.
Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.

Hasselback Tuscan Baked Chicken Breasts Recipe image

Provided by charlotteh371

Number Of Ingredients 11

FOR THE CREAMY STUFFING
1/2 tablespoon extra virgin olive oil, (you can also just use the oil from the sun-dried tomatoes jar)
3 cloves garlic, minced
5 cups fresh baby spinach
1/2 cup sun-dried tomatoes in oil, roughly chopped
1 teaspoon Italian Seasoning
4 ounces whipped cream cheese
FOR THE CHICKEN
4 (4-ounces each) boneless, skinless chicken breasts
salt and fresh ground pepper, to taste
chopped fresh parsley, for garnish

Steps:

Preheat oven to 375˚F. Lightly grease a 9 x 13 baking dish with cooking spray. *see notes Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 20 seconds. Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently. Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes. Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact. Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture. Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. Remove from oven and let stand 5 minutes. Garnish with fresh parsley and serve. Recipe Notes WW FREESTYLE POINTS: 6 Use LIGHT CREAM CHEESE and lower your points down to 4. NOTES: * To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts. HOW TO STORE LEFTOVERS Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container. Cooked chicken breasts will last for up to 4 days in the fridge.