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Hasselback Chicken Italian & Alice Springs Style

Hasselback Chicken Italian & Alice Springs Style

Hasselback Chicken Italian & Alice Springs Style | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Moist juicy hasselback chicken breast filled with mozzarella, Roma tomatoes and basil seasoned perfectly with Colden's Freakin' Greek Rub. BBQ'd to perfection!

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Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins

ITALIAN STYLE
 1 whole boneless chicken breast
 5-6 slices fresh mozzarella
 6-8 leaves of basil
 1 roma tomato, sliced
ALICE SPRINGS STYLE
 1 whole boneless chicken breast
 5-6 slices Colby Jack cheese
 6-8 slices bacon - cooked
 ½ cup shiitake mushrooms - sliced
 ½ cup honey mustard
 1 tbsp EVOO (extra virgin olive oil)

ITALIAN STYLE
1

Preheat REC TEC to 350°F.

2

Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).

3

Rub breast with EVOO

4

Season chicken with Colden’s Freakin’ Greek Rub

5

Slide strips of mozzarella, tomato, and basil into each slit

6

Season lightly with a little more Colden’s rub.

7

Place on an aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.

8

Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.

9

Let cool for 5 minutes.

ALICE SPRINGS STYLE
10

Preheat REC TEC to 350°F.

11

Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).

12

Rub breast with EVOO

13

Season chicken with Casanova’s Competition Rub

14

Slide strips of cheese, mushrooms, and bacon into each slit.

15

Season lightly with a little more Competition rub.

16

Pour 1/2 cup of honey mustard on top.

17

Place on aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.

18

Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.

19

Pour 1/4 cup of honey mustard on top before plating.

20

Let cool for 5 minutes.

 

Recipe by Jody Flanagan Rec Tec Grills

Ingredients

ITALIAN STYLE
 1 whole boneless chicken breast
 5-6 slices fresh mozzarella
 6-8 leaves of basil
 1 roma tomato, sliced
ALICE SPRINGS STYLE
 1 whole boneless chicken breast
 5-6 slices Colby Jack cheese
 6-8 slices bacon - cooked
 ½ cup shiitake mushrooms - sliced
 ½ cup honey mustard
 1 tbsp EVOO (extra virgin olive oil)

Directions

ITALIAN STYLE
1

Preheat REC TEC to 350°F.

2

Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).

3

Rub breast with EVOO

4

Season chicken with Colden’s Freakin’ Greek Rub

5

Slide strips of mozzarella, tomato, and basil into each slit

6

Season lightly with a little more Colden’s rub.

7

Place on an aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.

8

Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.

9

Let cool for 5 minutes.

ALICE SPRINGS STYLE
10

Preheat REC TEC to 350°F.

11

Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).

12

Rub breast with EVOO

13

Season chicken with Casanova’s Competition Rub

14

Slide strips of cheese, mushrooms, and bacon into each slit.

15

Season lightly with a little more Competition rub.

16

Pour 1/2 cup of honey mustard on top.

17

Place on aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.

18

Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.

19

Pour 1/4 cup of honey mustard on top before plating.

20

Let cool for 5 minutes.

Hasselback Chicken Italian & Alice Springs Style

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