Marry This Pioneer Woman Hasselback Chicken is a cheesy and crispy recipe, which is made with Swiss cheese and savory Canadian bacon. It’s the perfect weeknight dinner, ready in about 40 minutes.
Jump to RecipePioneer Woman Hasselback Chicken Recipe Ingredients
- 8 boneless, skinless chicken breasts
- ½ 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 Make Pioneer Woman Hasselback Chicken
- Preheat Oven and Prep Chicken: Preheat your oven to 425°F (220°C). Place the chicken breasts on a cutting board. At a slight angle, cut 6 evenly spaced slits into each breast, being careful not to cut all the way through. Leave about ¼ inch at the bottom of each breast intact.
- Add Mustard and Breading: Brush the top of each chicken breast with 1 tablespoon of the honey Dijon mustard. In a separate bowl, mix together the panko breadcrumbs, melted butter, kosher salt, and black pepper. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to gently press it into the mustard.
- Stuff the Chicken: Carefully place one quarter-piece of Swiss cheese and one half-moon piece of Canadian bacon into each of the slits in the chicken breasts.
- Bake and Serve: Transfer the stuffed chicken breasts to a baking sheet. Bake for 20 to 22 minutes, or until the chicken is cooked through, the breadcrumbs are golden brown, and the cheese is melted. Let the chicken rest for 5 minutes before serving.
Recipe Tips
- How do I cut the slits correctly? The key is to be careful and not cut all the way through the chicken breast. Leaving the bottom ¼-inch intact creates a pocket that holds the cheese and bacon in place as it bakes.
- How do I get the breadcrumbs to stick? Pressing the panko mixture firmly into the mustard is essential. The mustard not only adds a wonderful tangy flavor but also acts as the “glue” that holds the crispy topping onto the chicken.
- How do I know when the chicken is done? The most reliable way to ensure the chicken is perfectly cooked—juicy and safe to eat—is to use a meat thermometer. The internal temperature in the thickest part of the breast should register 165°F (75°C).
- Can I use a different kind of cheese or meat? Absolutely. This recipe would be delicious with provolone or cheddar cheese, and you could substitute the Canadian bacon with slices of regular ham or even prosciutto.
What To Serve With Hasselback Chicken
This impressive-looking main course is a meal in itself and pairs well with simple sides.
- Steamed green beans or roasted asparagus
- A simple green salad with a light vinaigrette
- Buttered noodles or a rice pilaf
- Roasted potatoes
How To Store Hasselback Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results and to keep the topping crispy, reheat the chicken on a baking sheet in a 375°F (190°C) oven or in an air fryer for 5-10 minutes, until warmed through.
Hasselback Chicken Nutrition Facts
- Calories: 714 kcal
- Protein: 75g
- Carbohydrates: 25g
- Fat: 35g
- Saturated Fat: 18g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I prepare this ahead of time?
Yes. You can fully assemble the chicken, cover it, and store it in the refrigerator for up to 24 hours. You may need to add a few extra minutes to the baking time since it will be starting from cold.
Can I use regular breadcrumbs instead of panko?
You can, but panko breadcrumbs are highly recommended. They are lighter and flakier than regular breadcrumbs, which results in a much crispier, crunchier topping.
Why is it called u0022Hasselbacku0022?
The name comes from the Hasselbacken restaurant in Sweden, where the technique of cutting thin slits into a potato (and now other foods) was popularized. The technique allows flavors to penetrate deeper and creates more surface area for a crispy texture.
Try More Recipes:
- Pioneer Woman Chicken Sausage And Gnocchi Recipe
- Pioneer Woman Butter Chicken Recipe
- Pioneer Woman Creamy Chicken Stuffed Crescent Rolls Recipe
Pioneer Woman Hasselback Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes22
minutes714
kcalA fun and flavorful dinner featuring chicken breasts sliced hasselback-style, stuffed with Swiss cheese and Canadian bacon, and topped with a crispy mustard-breadcrumb crust.
Ingredients
8 boneless, skinless chicken breasts
½ cup honey Dijon mustard
2 cups panko breadcrumbs
6 tbsp salted butter, melted
1 tbsp kosher salt & 1 tsp black pepper
12 slices Swiss cheese, quartered
24 rounds Canadian bacon, halved
Directions
- Preheat oven to 425°F.
- Cut 6 slits into each chicken breast, stopping about ¼-inch from the bottom.
- Brush the tops of the chicken with honey Dijon mustard.
- In a bowl, combine panko, melted butter, salt, and pepper. Press this mixture onto the mustard-coated chicken.
- Stuff one piece of Swiss cheese and one half-moon of Canadian bacon into each slit.
- Place on a baking sheet and bake for 20-22 minutes, until the chicken is cooked through (165°F) and the topping is golden.
- Let rest for 5 minutes before serving.
Notes
- Be careful not to cut all the way through the chicken breasts when making the slits.
- Pressing the breadcrumbs firmly onto the mustard helps them adhere during baking.
- A meat thermometer is the best way to ensure the chicken is cooked perfectly without drying it out.
- Feel free to experiment with different cheeses and deli meats for the stuffing.
