I absolutely love how this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe turns out every single time. It’s one of those dishes that looks so fancy but is surprisingly easy to pull off — perfect for when you want to impress without a lot of fuss. The layered slices of chicken stuffed with savory Canadian bacon and fresh zucchini, all topped with melty Monterey Jack cheese, make for a flavor-packed meal that feels wholesome and comforting.
When I first tried this recipe, I was amazed at how the simple ingredients come together to create something special that my family genuinely loves. If you’re looking for a satisfying dinner that’s juicy, cheesy, and just a little bit elegant, you’ll find that this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe is exactly that. Plus, it’s great for busy weeknights or casual weekend cooking — either way, it’s sure to become a favorite.
Why You’ll Love This Recipe
- Easy Yet Impressive: The hasselback technique looks fancy but is simple enough for any home cook.
- Balanced Flavors: Savory Canadian bacon and tender zucchini pair perfectly with melty Monterey Jack cheese.
- Juicy & Flavorful: The layering keeps the chicken moist and infused with delicious seasonings.
- Family Favorite: This recipe consistently wins over hungry eaters, young and old alike.
Ingredients You’ll Need
The ingredients here are straightforward and easy to find, yet each plays a crucial role in making this dish stellar. When choosing your chicken breasts, go for ones that are evenly sized so they cook uniformly.
- Boneless skinless chicken breasts: Choose plump, even pieces for the best hasselback effect and balanced cooking.
- Ranch seasoning mix: Adds a zesty, herby backbone to the chicken without extra effort.
- Dried parsley flakes: Gives a fresh, subtle herbal note to brighten the dish.
- Salt and black pepper: Essentials to enhance and balance all the flavors.
- Canadian bacon: A lean, smoky option that stuffs beautifully inside the chicken slices.
- Zucchini: Provides a tender crunch and freshness that pairs nicely with the bacon.
- Monterey Jack cheese: Melts perfectly for gooey goodness that seals in flavor.
Variations
I love playing around with this recipe to suit whatever mood or ingredients I have on hand. Don’t be afraid to tweak it a bit — you might find a new favorite rendition!
- Cheese swap: Try mozzarella or cheddar for different meltiness and flavor profiles — I had great success using sharp cheddar once for an extra punch.
- Vegetable twists: Sliced bell peppers or mushrooms make great alternatives or additions to zucchini for more variety.
- Spice it up: Add a pinch of smoked paprika or cayenne to the seasoning mix for a smoky, spicy kick.
- Protein alternative: This method works well with pork chops or turkey cutlets if you want to switch up the meat.
How to Make Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
Step 1: Prepare Your Chicken with Care
Start by preheating your oven to 400°F and giving an 8×8-inch glass baking dish a quick spray with cooking spray. Now, make 5 or 6 slices into the top of each chicken breast, about ¾ inch apart. Here’s a trick: don’t slice all the way through — you want the base intact so it holds all those delicious fillings. I like to place chopsticks or wooden spoons beside the chicken as a cutting guide to avoid accidental cuts all the way through.
Step 2: Season and Stuff
Mix the ranch seasoning, dried parsley, salt, and pepper in a small bowl. Rub that mix over each chicken breast, making sure to work some seasoning deep into those slices for maximum flavor. Gently open each slice and tuck in quartered pieces of Canadian bacon and zucchini half-circles. Depending on how wide your chicken pieces are, you might be able to fit two slices of each — and trust me, the more stuffing, the better!
Step 3: Add Cheese and Bake
Place your stuffed chicken breasts in the prepared baking dish, keeping the fillings facing up so nothing escapes while baking. Generously top each one with about ¼ cup of shredded Monterey Jack cheese, pushing some into the crevices so that the cheese melts beautifully between the layers. Bake for 25 minutes, or until the chicken’s internal temperature hits 165°F and the cheese turns lightly golden and bubbly. Let the chicken rest for a few minutes before serving — I promise, this step helps keep it juicy.
Pro Tips for Making Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
- Use a Sharp Knife: A really sharp knife helps you make clean, even cuts without tearing the chicken.
- Don’t Overstuff: While stuffing is fun, overcrowding the slices can cause uneven cooking — balance is key.
- Thermometer is Your Friend: I always use an instant-read thermometer to make sure chicken hits a safe 165°F.
- Rest Before Serving: Letting the chicken rest locks in juices and prevents dryness; it’s worth those extra few minutes.
How to Serve Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
Garnishes
I like to finish this dish with a sprinkle of fresh parsley or chives, which add a pop of vibrant color and a fresh herbal note. A light drizzle of a lemon-infused olive oil also lifts the flavors beautifully without overwhelming the dish.
Side Dishes
My go-to sides include a crisp green salad with a tangy vinaigrette or some garlic roasted potatoes to keep things hearty. Sometimes, I roast extra veggies — like carrots or asparagus — to round out the meal with extra nutrients and color.
Creative Ways to Present
For special occasions, I like to plate the chicken alongside colorful spiralized zucchini noodles or a bed of wild rice to add an elegant touch. A light sprinkle of red pepper flakes or smoked paprika on top gives it a festive look and a hint of smoky warmth.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and usually enjoy them within 2-3 days. The chicken stays moist if you cover it well, and that cheesy topping reheats nicely.
Freezing
I’ve frozen the stuffed chicken breasts before baking — just wrap tightly in foil and place in a freezer bag. When ready, thaw overnight in the fridge and bake as usual. This is a great way to prep meals ahead of time!
Reheating
To reheat, I place leftovers in a preheated oven at 350°F for about 15 minutes, tented loosely with foil to prevent drying out. This keeps the cheese melty and the chicken juicy, almost like freshly made.
FAQs
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Can I use other types of cheese in this Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe?
Absolutely! While Monterey Jack melts beautifully and has a mild flavor, you can substitute mozzarella, cheddar, or even Swiss cheese depending on your taste preferences. Just make sure to use a cheese that melts well so it blends nicely with the fillings.
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How do I prevent the chicken from drying out when baking?
The key is not to overbake and to use a meat thermometer to check for an internal temperature of 165°F. Also, stuffing the chicken with moist ingredients like zucchini and Canadian bacon helps keep the meat juicy. Letting the chicken rest after baking locks in the juices for a tender bite.
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Can I prepare this recipe ahead of time?
Yes! You can assemble and stuff the chicken breasts in advance, then cover and refrigerate for up to 24 hours before baking. This makes it an excellent option for making dinner prep easier on busy days.
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What sides go well with Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe?
Great sides include a fresh green salad, roasted or mashed potatoes, steamed vegetables, or even a light pasta salad. The versatility of this chicken pairs well with many options depending on your preference or season.
Final Thoughts
This Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe holds a special place in my dinner rotation because it combines simplicity with delicious layers of flavor — something I always want when the week gets hectic. I’m confident you’ll enjoy how effortlessly impressive it is, and how it tends to bring smiles all around the table. Give it a try and let it become your new go-to for a tasty, satisfying meal that doesn’t require a lot of time or fancy ingredients.
Print
Hasselback Chicken with Canadian Bacon, Zucchini, and Monterey Jack Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Hasselback Chicken is a delicious and visually appealing baked dish featuring tender chicken breasts sliced partially and stuffed with Canadian bacon, zucchini, and melted Monterey jack cheese. This easy-to-make recipe balances savory flavors with a cheesy finish, perfect for a quick and satisfying dinner.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 2 teaspoons ranch seasoning mix
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings
- 3 ounces Canadian bacon (approximately 4 slices), cut into quarters
- 1/2 cup zucchini (approximately 6-8 slices, 1/8 inch thick), cut into half circles
- 1/2 cup Monterey jack cheese, shredded
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F. Lightly spray an 8×8-inch glass baking dish with cooking spray and set aside to prevent the chicken from sticking.
- Slice Chicken: Make 5-6 evenly spaced slices about ¾ inch apart along the top side of each chicken breast, taking care not to slice all the way through so the chicken remains intact as one piece.
- Mix Seasonings: In a small bowl, combine the ranch seasoning mix, dried parsley flakes, salt, and black pepper to create a flavorful seasoning blend.
- Season Chicken: Season each sliced chicken breast generously with the seasoning mix, ensuring the mixture reaches deep into the cuts for maximum flavor infusion.
- Stuff the Chicken: Carefully open each slice in the chicken breasts and insert a piece of Canadian bacon and a slice of zucchini. Depending on the width of the chicken breast, you may be able to fit two slices of each in each cut.
- Arrange in Baking Dish: Place the stuffed chicken breasts, filling side up, into the prepared baking dish to maintain the shape and keep the fillings in place during baking.
- Add Cheese: Sprinkle ¼ cup of shredded Monterey jack cheese evenly over each chicken breast. Gently push some cheese into the openings so that the filling remains visible after baking.
- Bake: Bake the chicken in the preheated oven for 25 minutes or until the internal temperature of the thickest part reaches 165°F and the cheese is bubbly and lightly browned.
- Rest and Serve: Remove the baking dish from the oven and allow the chicken to rest for 2 to 3 minutes before serving to let the juices redistribute and ensure moistness.
Notes
- When slicing the chicken, do not cut completely through to keep the slices connected.
- You can substitute Canadian bacon with ham or turkey bacon if preferred.
- Make sure to cook chicken to an internal temperature of 165°F for safe consumption.
- Resting the chicken after baking helps maintain juiciness.
- Variations: Add sliced mushrooms or tomatoes inside the slices for extra flavor and texture.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 110mg
