Bacon and Cheddar Hasselback Chicken
Ingredients
- 4 chicken breasts, about 2 pounds
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Filling
- 4 ounces cream cheese, softened
- 1/2 cup freshly shredded cheddar cheese
- 1/4 cup freshly grated Mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 5 slices bacon, cooked and crumbled/diced (1 slice reserved for garnish)
- 2 teaspoons minced chives (plus more for garnish)
- 1/2 teaspoon garlic powder
Preparation
Preheat the oven to 400 degrees F.
In a small bowl, combine cream cheese, cheddar, mozzarella, parmesan, about 3/4 of the crumbled bacon, 2 teaspoons of chives, and garlic powder. Set aside.
Slice the top of each chicken breast. Make 5-6 slits on top of each chicken breast, above 3/4 of the way down, without cutting all the way through.
Arrange chicken breasts in the casserole dish. Season both sides with salt, pepper, and paprika.
Fill the slits with the cheese mixture. Top with reserved bacon and chives.
Cook at 375 F for 20-30 minutes until the chicken is cooked through.
Let sit for 5 minutes before serving. Top with chopped chives or parsley as a garnish if desired.
