Delicious Baked Fajita Stuffed Hassleback Chicken
This baked Fajita Stuffed Hassleback Chicken is filled with delicious bell peppers, red onions and topped with a Tex-Mex cheese. This healthy dinner is perfect for Taco Tuesdays or an easy weeknight meal!
Hey, y,'all! Are you a Taco Tuesday-er? If so, I have a fantastic new dinner recipe for you to add a little diversity to your festive dinner. If you're not a Taco Tuesday-er, hey, that's okay too! This fabulous baked Fajita Stuffed Hassleback Chicken is the perfect weeknight meal.
Okay...so these aren't exactly tacos, but I'm a firm believer that Taco Tuesday doesn't have to be all about tacos. Sure, tacos are super versatile- you can jazz things up a bit with Sweet Potato Tacos, Thai Peanut Chicken Tacos with a Pineapple Broccoli Slaw or even Walking Tacos. But I like to switch things up a bit and serve a Taco Soup, Taco Pizza or something Tex-Mex inspired. This super easy baked Fajita Stuffed Hassleback Chicken is a great way to add some variety to your Taco Tuesday menu.
What in the world is a Hassleback? Well, aside from it being a football family, it's also a style of cooking that originated in Sweden back in the glory days- you know the 1700's. In cooking, Hassleback is basically an accordion cut where you use oils and stuff the cuts with veggies. You can Hassleback meats and potatoes.
In this recipe, you simply accordion cut a chicken breast, flavor it with your favorite fajita seasoning and stuff it with colorful fajita toppings- vibrant bell peppers and gorgeous red onions. Believe me, this dish is anything but boring! Not only is it beautiful, but it tastes great too. If you're a low-carb, gluten-free loving kinda person, this meal is for you! It has all of the fabulous tastes of fajitas without the tortilla.
This fabulous, colorful meal takes about 30 minutes, from start to finish, making this meal perfect for busy nights. It tastes fantastic topped with a bit of queso with a bit of Confetti Corn with Bacon on the side, and goes down well with a Pineapple Jalapeno Margarita.
4 chicken breasts 2 tbsp olive oil 2 tbsp fajita or taco seasoning 1/2 red bell pepper, sliced thin 1/2 green bell pepper, sliced thin 1 small red onion, sliced thin 1/2 cup shredded cheese (I use cheddar, tex-mex blend, or a Mexican blend) Salsa, sour cream, cilantro (for plating)
1. Preheat the oven to 425 degrees. Coat a baking sheet with non-stick spray.
2. Make horizontal cuts in each chicken breast, ensuring you do not cut all the way through the breast. Rub the chicken with olive oil and taco or fajita seasoning. Fill each cut with colored bell peppers and red onion.
3. Bake the chicken breasts for 20-25 minutes (depending on the thickness of the chicken breast). After 20-25 minutes, sprinkle cheese on each of the chicken breasts. Bake for another 5 minutes, or until the chicken is cooked through.
4. Garnish with sour cream, salsa, queso, and cilantro. Serve immediately.
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