Recipe Hasselback Cajun Chicken


26 Jul 2019
Local time
8:27 PM
I love Hasselback Potatoes, but never thought of doing it with chicken. This is going in our "Make Soon" folder for sure.

Hasselback Cajun Chicken

4 skinless, boneless chicken breast (about 8 oz. each)
2 TB. vegetable oil
1 tsp. Cajun seasoning
Kosher salt and freshly ground pepper
1 3 oz. link andouille sausage, thinly sliced on an angle
1/2 small green bell pepper, thinly sliced
1/4 small onion, thinly sliced
chopped fresh parsley, for topping

1. Preheat the oven to 450 F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about 3/4 of the way through. Rub the chicken all over with 1 TB. vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet.
2. Toss the sausage, bell pepper and onion with the remaining 1 TB. vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley. Serves 4

Source: Food Network mag. June 2018
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