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Hasselback Fajita Stuffed Chicken

Hasselback Fajita Stuffed Chicken: A Flavor-Packed Delight

Hasselback Fajita Stuffed Chicken combines juicy chicken breasts with savory taco seasoning, colorful veggies, and gooey cheese for a delicious Tex Mex meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts The main protein source that ensures a juicy and tender bite.
  • 2 tablespoons Olive Oil Helps keep the chicken moist.
For the Fajita Stuffing
  • 2 tablespoons Fajita or Taco Seasoning Store-bought or homemade seasoning.
  • 1 cup Bell Peppers (Red, Yellow, Green) Mix and match according to preference.
  • 1 medium Red Onion Substitute with white or yellow onion if desired.
  • 1 cup Shredded Cheese (Tex Mex Blend) Feel free to swap for your favorite cheese blend.
Optional Garnishes
  • 1/4 cup Cilantro A fresh herb that elevates flavor.
  • 1/2 cup Salsa Provides a tangy touch.
  • 1/2 cup Sour Cream Adds creaminess and a hint of tanginess.
For the Side
  • 2 medium Sweet Potatoes Roasted to add fiber and nutrition.

Equipment

  • Oven
  • Baking Sheet
  • cutting board
  • sharp knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (230°C). Wash and peel the sweet potatoes, cutting them into wedges, and toss them with olive oil and spices.
  2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through until tender and slightly caramelized.
  3. Take the chicken breasts and make horizontal slits about 1 inch apart, ensuring not to cut all the way through.
  4. Rub olive oil and sprinkle fajita seasoning over the chicken, making sure both sides are well coated.
  5. Stuff the slits with thin slices of bell peppers and red onion, packing them in moderately.
  6. Bake the stuffed chicken for about 15 minutes until cooked through, reaching an internal temperature of 165°F (74°C).
  7. Sprinkle shredded cheese over each breast and return to the oven for an additional 5 minutes until melted.
  8. Let the chicken rest for a few minutes and serve with the roasted sweet potatoes and your choice of garnishes.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 40gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Do not overstuff the chicken, use a sharp knife for clean slits, ensure uniform thickness for the chicken, and let it rest before slicing.

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