How many times a week do you cook chicken? If you’re like me, it’s at least once every few days. In fact, I have dozens of recipes on this blog that are made with chicken! Fried, baked, broiled, grilled. Chicken soup, chicken pasta, chicken pizza. And this.
The inspiration for today’s recipe was of course the Hasselback potato [1]. With bacon and colorful veggies tucked into the fanned-out chicken cutlets, it makes quite the fun and impressive presentation!
Dinner for 2 (they are quite filling, and you may want to save half for lunch the next day!)
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Ingredients:
- 2 boneless chicken breasts, 8 oz. each
- 1/4 sweet onion, sliced thin
- 4 mushrooms, sliced thin
- 1/4 red bell pepper, sliced thin
- 2 slices of bacon, cut into 1″ pieces
- olive oil
- gluten free Italian seasoning [2]
- grated Parmesan cheese
- cooking spray
- salt and pepper to taste
Preparation:
Preheat the oven to 400º. Line a baking sheet [3] with foil and mist with cooking spray. Cut [4] the veggies into uniform thin slices or ribbons.
Arrange the chicken breasts on the prepared baking sheet and cut horizontal slits about 3/4 inch apart, be careful not to cut all the way through. Brush with olive oil and sprinkle with Italian seasoning.
Into each pocket, place one slice of onion, 1 slice of mushroom, 1 piece of bacon and 1 slice of bell pepper. Press down gently to secure them in place.
Drizzle with a bit more olive oil and sprinkle liberally with Parmesan cheese.
And that’s it! Now just bake for 25 minutes at 400º.
Come closer, take a look! Can you smell it? It was absolutely delicious!
Notes ♪♫ I tried this recipe a couple of ways. On my first attempt I cooked the veggies before stuffing the chicken. It turned out ok, but I found the chicken was far more tender and juicier when the veggies and bacon were not cooked in advance.