Fajita Hasselback Chicken
Description
Get the flavor of chicken fajitas without the actual fajitas with this mouthwatering main dish. The chicken has slices or pockets to put whatever you want in them, like colorful, sliced bell peppers. The chicken is baked but could also be grilled if desir
Ingredients
4 chicken breasts
Marinade:
1/2 c. vegetable or olive oil
1/3 c. water
1/4 c. freshly squeezed lemon juice
2 T. taco seasoning
1/2-1 red, green and orange peppers
1-1 1/2 c. shredded Cheddar cheese
freshly ground black pepper
freshly squeezed lime juice
Directions
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In a small bowl, whisk together all marinade ingredients.
Slice chicken in downward strokes, 3/4 of the way through, about 3/4-1 inch apart, to make slits in chicken.
Place chicken breasts in a gallon sized ziplock bag; pour in marinade; toss to coat. Place in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees.
While chicken is marinating, slice all peppers into thin strips.
Remove chicken from refrigerator and marinade; stuff and evenly divide each slit in chicken with red, green and orange pepper slices. Place chicken on baking sheet. Bake for 25-30 minutes until internal temperature reaches 160-165 degrees; sprinkle cheese on top of each breast. Bake about 5 minutes longer, until cheese is melted.
Remove from oven. Sprinkle with freshly ground pepper; drizzle with lime juice.
4 servings.