Barbecue Cheddar Hasselback Chicken was inspired by an oven-baked BBQ chicken that my mom used to make in the 1970s. She would melt butter and slice an onion in a baking dish, pop chicken pieces on top of them and cover them in BBQ sauce and cook them to death! I never learned to “love” it…
But after grilling one Sunday I loaded my plate with cooked onions and smeared BBQ sauce on my chicken, then topped it with cheddar and let it melt. The result of this was a delicious tasting mingle of flavors! Soon I wanted to upgrade my mom’s oven version for a bit of summer flavor in the winter.
Another hasselback chicken
I have another hasselback chicken recipe on the blog and dive into its history in it. You can find my Caprese Hasselback Chicken recipe HERE.
The process of Hasselback-ing is to cut partially thru a chicken breast or potato. Fanning the cuts out and stuffing them full of good things!
A new Barbecue Cheddar Hasselback Chicken recipe
This time, you guessed it, it is going to be stuffed with onions and covered in BBQ sauce with cheddar cheese a top!
My Hubby said that I needed to “fry” the onions for him….noted! They did stay “tender-crisp” and he doesn’t like the raw taste of onions but I do. Adjust for your taste accordingly. If you don’t like onions then you could try bell pepper or maybe mushrooms.
Two tablespoons per chicken breast is plenty of BBQ sauce. Work the 1st one down into the slits beside the onion and the other one all over the top.
You can totally make your own BBQ sauce. HERE is a great recipe for one. For the convenience of making this a weeknight meal, I am going to use a bottled sauce. My favorite one right now is Stubb’s original. NOT the sugar-free one because it is full of artificial sweeteners, I have some information HERE about them. I count 2Tablespoons, which is the serving size, as 1 sweet-spoon.
The next layer is cheddar cheese. I buy block cheese when I want to melt the cheese. The pre-shredded bags just won’t melt right. We only need 2 tablespoons of cheese to top each of the chicken breasts. The 1st one is added on top of the BBQ sauce, pushing it down into the slits beside the onions.
Place the other tablespoon on with 5-7 minutes left to cook to make a really pretty cheese glaze.
Barbecue Cheddar Hasselback Chicken {21 Day Fix}
Ingredients
- 2 med boneless skinless chicken breast
- A few slices of the onion of your choice
- 4 tablespoons BBQ sauce
- 4 tablespoons cheddar cheese, shredded I divide into 4 separate tablespoons
Instructions
- Preheat oven to 350°
- Slice chicken breast about ¾ of the way thru about an inch apart. Stuff onion slices and 1 tablespoon of barbeque into each of the slits.
- Top each breast with 1 more tablespoon of barbeque sauce and then the 1st tablespoon of shredded cheddar cheese.
- Bake for 20 minutes and then add the 2nd tablespoon of cheddar cheese and cook for 5-10 more minutes or until the cheese is the color you want.
21 Day Fix/Ultimate Portion Fix Container Counts for serving of 1 Breast
- 1R, ⅓B, 1 sweet-spoon
Notes
What do you serve with Barbecue Cheddar Hasselback Chicken?
The day I made this batch of my chicken, I decided to bake some tiny potatoes in the same oven. After the chicken was finished there was all this lovely juice in the bottom of the pan.
All the ingredients had already been counted so I decided to pour the pan juices over the potatoes too! That made sure that I got every little bit of cheese I could!!
Barbecue flavors always make me think of summer and summer always makes me think of potato salad too!! Here is a true Southern Potato Salad Recipe!
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