Pioneer Woman Hasselback Chicken is made with boneless skinless chicken breasts, honey Dijon mustard, panko breadcrumbs, salted butter, kosher salt, freshly ground black pepper, Swiss cheese, and Canadian bacon. This delicious Pioneer Woman Hasselback Chicken recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 8 boneless skinless chicken breasts
- 1/2 cup honey Dijon mustard
- 2 cups panko breadcrumbs
- 6 tablespoons salted butter, melted
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 slices Swiss cheese, cut into quarters
- 24 rounds Canadian bacon (about 1 pound), cut into half-moons
How To Cook Hasselback Chicken:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Place the chicken breasts on a cutting board and, at a slight angle, cut 6 slits into each breast, careful not to cut all the way through—leave about 1/4 inch unsliced.
- Add Mustard: Brush the top of each chicken breast with 1 tablespoon of honey Dijon mustard.
- Make the Breadcrumb Mixture: In a bowl, mix together the panko breadcrumbs, melted butter, kosher salt, and black pepper.
- Coat the Chicken: Sprinkle the breadcrumb mixture evenly over the chicken breasts, using your hands to press it into the mustard.
- Stuff the Chicken: Place a quarter piece of Swiss cheese and a half-moon piece of Canadian bacon into each slit of the chicken breasts.
- Bake: Transfer the stuffed chicken breasts to a baking sheet and bake for 20 to 22 minutes, or until the chicken is cooked through and the breadcrumbs are golden.
- Serve: Serve warm with your favorite sides.
Recipe Tips
- Choose Quality Chicken: Use fresh, high-quality boneless skinless chicken breasts for the best flavor and texture. Avoid using frozen chicken, as it can become dry during cooking.
- Cut Slits Carefully: When cutting slits in the chicken, be careful not to cut all the way through. Leave about 1/4 inch at the bottom to keep the chicken intact and help hold the fillings.
- Press the Breadcrumbs: After sprinkling the breadcrumb mixture on the chicken, press it down firmly. This helps it stick better and creates a nice, crunchy topping when baked.
- Don’t Skip the Mustard: Brushing the chicken with honey Dijon mustard adds flavor and helps the breadcrumbs stick. Make sure to cover the entire top of each chicken breast for the best results.
- Check for Doneness: Use a meat thermometer to check if the chicken is fully cooked. It should reach an internal temperature of 165°F (75°C) to ensure it’s safe to eat and remains juicy.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Hasselback Chicken cool to room temperature. Store it in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Place the cooled leftover Hasselback Chicken in an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheating: To reheat leftover leftover Hasselback Chicken , preheat the oven to 350°F (175°C) and heat for 15 minutes covered with foil. Alternatively, microwave in short intervals on medium power until warmed through.
Nutrition Facts
Serving Size: 1 breast (approximately 394g)
- Calories: 714
- Total Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 279mg
- Sodium: 790mg
- Potassium: 964mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 0.4g
- Protein: 81g
More Pioneer Woman Recipe:
- Pioneer Woman No Peek Chicken
- Pioneer Woman Chicken Ala King
- Pioneer Woman Green Chile Chicken Enchilada Casserole
- Pioneer Woman Chicken Biscuit Casserole
- Pioneer Woman Chicken Dorito Casserole
Pioneer Woman Hasselback Chicken
Description
Pioneer Woman Hasselback Chicken is made with boneless skinless chicken breasts, honey Dijon mustard, panko breadcrumbs, salted butter, kosher salt, freshly ground black pepper, Swiss cheese, and Canadian bacon. This delicious Pioneer Woman Hasselback Chicken recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Place the chicken breasts on a cutting board and, at a slight angle, cut 6 slits into each breast, careful not to cut all the way through—leave about 1/4 inch unsliced.
- Add Mustard: Brush the top of each chicken breast with 1 tablespoon of honey Dijon mustard.
- Make the Breadcrumb Mixture: In a bowl, mix together the panko breadcrumbs, melted butter, kosher salt, and black pepper.
- Coat the Chicken: Sprinkle the breadcrumb mixture evenly over the chicken breasts, using your hands to press it into the mustard.
- Stuff the Chicken: Place a quarter piece of Swiss cheese and a half-moon piece of Canadian bacon into each slit of the chicken breasts.
- Bake: Transfer the stuffed chicken breasts to a baking sheet and bake for 20 to 22 minutes, or until the chicken is cooked through and the breadcrumbs are golden.
- Serve: Serve warm with your favorite sides.
Notes
- Choose Quality Chicken: Use fresh, high-quality boneless skinless chicken breasts for the best flavor and texture. Avoid using frozen chicken, as it can become dry during cooking.
- Cut Slits Carefully: When cutting slits in the chicken, be careful not to cut all the way through. Leave about 1/4 inch at the bottom to keep the chicken intact and help hold the fillings.
- Press the Breadcrumbs: After sprinkling the breadcrumb mixture on the chicken, press it down firmly. This helps it stick better and creates a nice, crunchy topping when baked.
- Don’t Skip the Mustard: Brushing the chicken with honey Dijon mustard adds flavor and helps the breadcrumbs stick. Make sure to cover the entire top of each chicken breast for the best results.
- Check for Doneness: Use a meat thermometer to check if the chicken is fully cooked. It should reach an internal temperature of 165°F (75°C) to ensure it’s safe to eat and remains juicy.
Pioneer Woman Hasselback Chicken