Imagine a chicken dish so incredible, it transforms an ordinary dinner into a culinary adventure that will have your family and friends begging for seconds! This Grilled Hassleback Fajita Stuffed Chicken isn't just a meal; it's a mouthwatering masterpiece that combines the smoky charm of grilled chicken with the vibrant, zesty flavors of classic Mexican fajitas. Each slice reveals a beautiful landscape of melted cheese, caramelized peppers, and perfectly seasoned chicken that promises to elevate your home cooking from mundane to magnificent.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon fajita seasoning
- 1 cup shredded cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the chicken by carefully making thin, parallel cuts across each chicken breast, being careful not to cut all the way through. Create slices about 1/4 inch apart, allowing the chicken to fan out slightly.
- In a small bowl, mix fajita seasoning with olive oil to create a marinade. Brush the chicken breasts generously with the seasoning mixture, ensuring it gets between the cuts.
- Preheat the grill to medium-high heat (around 400°F). If using an indoor grill pan, heat it over medium-high heat with a light coating of olive oil.
- Slice the bell pepper and onion into thin strips. Sauté the vegetables in a pan with a little olive oil until they become slightly softened and start to caramelize, about 5-7 minutes.
- Carefully stuff the sautéed peppers and onions between the cuts of each chicken breast, distributing evenly.
- Sprinkle shredded cheese between the cuts and over the top of each chicken breast, allowing some to melt into the vegetables.
- Place the prepared chicken on the preheated grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure proper doneness.
- Remove chicken from the grill and let rest for 3-5 minutes to allow juices to redistribute. Season with additional salt and pepper if desired.
- Serve hot, garnished with fresh herbs like cilantro or parsley, and accompanied by lime wedges or your favorite salsa.
Tips
- Cutting Technique: When making the hassleback cuts, use a sharp knife and place wooden spoons or chopsticks on either side of the chicken to prevent cutting all the way through.
- Marinade Magic: Let the chicken marinate in the fajita seasoning mixture for 15-30 minutes before grilling for deeper flavor penetration.
- Cheese Selection: Use a melting cheese like monterey jack or cheddar for the best gooey texture between the chicken slices.
- Temperature Precision: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F without overcooking.
- Resting Period: Allow the chicken to rest after grilling to ensure juicy, tender meat. This helps redistribute the internal juices and prevents dryness.
- Vegetable Prep: Slice peppers and onions uniformly to ensure even cooking and beautiful presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
