So, last night was our attempt at Air Fryer Shrimp Po Boy sandwiches. Lets just say, it did not go as planned, because of course I had to change the breading on the shrimp for one. The remoulade (which was good by itself, just not on the sandwich), breading falling off the shrimp after it cooked, and the wrong type of bread….epic fail. That’s okay though because this hasselback chicken came out swinging with a home run! This is definitely in the need to make again column and is worth a little extra time to make it! There are a few extra pictures this time just to show you how we did what we did.
Since this is hasselback, you’ll cut the chicken just like you’d cut hasselback potatoes. I find a pair of chop sticks super helpful to prevent cutting to far down on the chicken. Towards the thinner end of the chicken you may have to use best judgment.
We also found the easiest way to stuff them was using a small spatula and spoon.
The leftovers heated really well too and this recipe provided us with enough for 2 meals. Also, I know that sometimes on recipes like this people might ask how small to cut the broccoli, so here’s how we did it.
Broccoli & Cheese Hasselback Chicken
Servings – 4
- Approximately 2 pounds of chicken (ours were about 1 lb each)
- 1 cup broccoli, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- fresh cracked black pepper, to taste
- 4 ounces cream cheese, softened (we used the 1/3 reduced fat cream cheese)
- 5 to 6 ounces shredded cheddar (I like to shredded my own from block cheese as it seems to melt better(
- 1/4 red bell pepper, chopped (optional)
- Preheat over to 350
- Cut the chicken hasselback style and season with the garlic powder, onion powder, paprika, salt & black pepper.
- In a bowl mix together the cream cheese, most of the cheddar (save some for topping near the end of cook time), broccoli, and bell pepper (if adding).
- Stuff the chicken with the broccoli and cheese mixture and place in a baking pan.
- Cook in oven 40 to 45 minutes until chicken is cooked through and the thickest part of the chicken register 165 on a thermometer. (this took a bit longer to bake then chicken normally would due to the stuffing). Top with remaining shredded cheddar and back until melted.