We took a cue from hasselback potatoes, and applied the technique to chicken breasts! We tucked bell peppers and onions into the layers and added Capital City Chicken Blend for a most delicious fix for chicken. Our Smoked Bacon Chipotle Sea Salt sealed the deal!
Time: 45 min
Serves 2Rating
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Loading...| 2 boneless skinless chicken breasts | |
| 2 Tbl Jalapeno Garlic Extra Virgin Olive Oil | |
| 2 Tbl Capital City Chicken | |
| 1 cup bell peppers, thinly sliced | |
| 1 tsp Smoked Bacon Chipotle Sea Salt | |
| 1 small red onion, thinly sliced | |
| 1/2 cup shredded Mexican blend cheese | |
| Cilantro, for garnish |
| 1. | Preheat the oven to 450°F. Spray a baking dish with nonstick cooking spray. |
| 2. | Make five cuts into the chicken breasts. Working with the breast situated horizontally, make cuts across the breast. Do not cut all the way through. The breast needs to remain in tact at the bottom so that the cuts can fan out. |
| 3. | Place the breasts in the baking dish, and drizzle with with the Garlic Jalapeno Extra Virgin Olive Oil. Season with Capital City Chicken blend and rub to combine. |
| 4. | Tuck the onion and bell pepper slices into each cut in the chicken breasts. |
| 5. | Bake for 15 minutes or until the chicken is firm to the touch and the juices run clear when pierced of an internal temp of 165°F. Remove from the oven and top with cheese. Return to the oven for just a few minutes to melt the cheese. |
| 6. | Just before serving, sprinkle a little Smoked Bacon Chipotle Sea Salt on the breasts. Delicious! |
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