Sunday, November 3, 2019

Hasselback Chicken Fajitas

I love a good hasselback chicken and these are made with fajita seasoning for a Mexican flavor. Hasselback is a technique usually done on potatoes, but I’ve made my hasselback chicken pizza many times and my family loves it. If you love chicken fajitas, you’ll have to try this recipe. Serves 4 Total Time: 40 minutes 


4 5-6 ounces boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 bell pepper, sliced into thin strips
1 sweet onion, sliced into thin strips
1/2 lime
1 cup grated Monterey Jack cheese
1 tablespoon chopped cilantro


Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray. Place the chicken breasts on a cutting board and cut slits into the tops of the breasts, about 1/2 inch apart, being careful not to slice all the way through the chicken. Transfer chicken to the baking sheet and drizzle olive oil over the chicken breasts. Stir together the chili powder, cumin, paprika, garlic powder, and salt. Sprinkle over each side of the chicken. Stuff a strip of onion and pepper inside each slit in the chicken. Bake for 20-25 minutes or until chicken is just cooked through. Squeeze the juice of the lime over each chicken breast. Divide the cheese between each breast and sprinkle over the top. Bake for 2 more minutes to melt the cheese. Sprinkle with cilantro before serving. Top with sour cream, guacamole and/or pico de gallo before serving. Easy Peasy!

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