Lately I’ve seen a lot of recipes for Hasselback potatoes around the Internet. They intrigued me, not because the ingredients are so unusual but because of the way the potatoes are sliced. I struggle with presentation and those potatoes look really cool. But I didn’t want to do potatoes. I wanted to start with something different. So I came up with Hasselback Mexi-ranch Chicken!
Hasselback Mexi-ranch Chicken is spicy and delicious!
Hasselback potatoes are sometimes called accordion potatoes. It’s all in the way you cut a potato. You slice them into very thin slices, stopping just before the bottom so they fan out but don’t fall apart. The bottom of the potato, or in the case of Hasselback Mexi-ranch Chicken, is still connected.
It all started at the Hasselbacken hotel in Stockholm, Sweden. They made a delicious potato using this method of slicing the potatoes really thin. From there the craze was born. You can make some pretty simple dishes look just amazing by “hasselbacking” them!
It’s not Hasselback Mexi-ranch Chicken without the Mexi-ranch dressing!
Pete had made some of his Mexi-ranch dressing a while back and I used it in my Mexi-ranch Strombolis. I love that Mexi-ranch dressing! It’s hot and cool at the same time. So when I decided to create a Hasselback chicken dish I wanted to use the dressing.
So to start the Hasselback Mexi-ranch Chicken I whipped up a batch of the Mexi-ranch dressing. It’s so simple. I mixed homemade taco seasoning with a 1/2 cup of bottled ranch dressing. That went into the refrigerator while I worked on the rest of the ingredients.
Bacon makes everything better!
You could leave the bacon out of this recipe. I can’t but you could! Chicken and bacon go so well together and it’s bacon! Never, ever miss the chance to put bacon in your cooking.
I fried a few strips of bacon until they were nice and crisp. Then I drained them and let them cool enough to handle. Once I could touch them comfortably I chopped them into small pieces.
The Hasselback technique plus cheese, bacon, and chiles –
I wanted to be sure I wouldn’t cut right through my chicken breasts so I put a wooden spoon on each side of the breasts as I cut them. The knife stops before I can slice through. I made my cuts close together. The whole idea of the Hasselback is to make the slices thin.
Next I cut up some slices of Monterey Jack cheese and stuffed the cheese into each slice in the breasts.
The bacon came next. I pushed some of the bacon bits I’d made in the slits in the chicken. You’re going to want to really push the bacon down into the slits.
Finally I spooned some chopped green chiles (from a can) over the bacon.
I baked the chicken for about 45 minutes at 350 degrees. When it was 160 degrees I removed it from the oven and let it rest until it reached 165 degrees.
(I was a bit tired so I forgot the Mexi-ranch dressing at first!)
I spooned some of the Mexi-ranch dressing over the breasts and served them with Mexican Rice.
Hasselback Mexi-ranch Chicken
Hasselback Mexi-ranch Chicken is spicy, cool and altogether delicious!
- 4 boneless, skinless chicken breasts
- 8 slices bacon, cooked crisp, and cut into small pieces
- 8 slices Monterey Jack cheese (or your preference of cheese)
- 3 tablespoons chopped green chiles (drained)
- Salt and pepper to taste
- 1/2 cup Mexi-ranch dressing (recipe follows)
- Mexi-ranch Dressing:
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- Pinch cayenne pepper
- 1/2 cup bottled ranch dressing
- Mix dry spices together.
- Spoon 3/4 teaspoon spice mix into 1/2 cup ranch dressing and stir to combine.
- Store extra spice mix in an airtight container.
- Fry bacon, drain, chop into small pieces and set aside.
- Carefully make very thin, deep slices in each chicken breast being careful not to cut all the way through the breasts.
- Cut cheese slices so they’re slightly taller than the slits in the chicken.
- Stuff cheese into slits in chicken.
- Sprinkle bacon pieces in slits.
- Spoon chopped green chiles over bacon.
- Bake at 350 degrees for 45 – 50 minutes (until internal temperature of chicken is 160 degrees).
- Remove chicken and let rest for 5 – 10 minutes (until internal temperature of chicken is 165 degrees).
- Drizzle Mexi-ranch dressing over chicken and serve.
I find that smaller kids usually eat only 1/2 breast each.