Taco Brat Hasselback Chicken Recipe

Prep Time
20 min
Total Time
50 min
Yield
Makes 6 servings
In this Recipe

This recipe is amazing. We take a boring old chicken breast, hasselback it (that’s a fancy word for cutting slits into it), and stuff it with a delicious combination of sour cream, taco brat, cilantro, and cheddar cheese. If you love fajitas, this recipe is a must try for you! The chicken is a party in your mouth, and when served with fajita toppings, a really delicious meal. For step by step visual instructions, watch our instructional video by clicking the play button below. Enjoy!

Ingredients

  • 2 LGCM Taco Bratwursts (cut open and meat removed)
  • 1 cup Sour Cream
  • 1/2 cup Shredded Cheddar Cheese
  • 1/4 cup Cilantro (chopped)
  • 1 LGCM Chicken Breast (2 lobes)
  • Adobo Seasoning (seperated)
  • 1/4 cup Salsa (substitute taco or fajita seasoning)
  • 1/4 cup Shredded Cheddar Cheese
  • Cilantro
  • Queso Fresco (chopped)

Directions

  1. Cut open the taco brats and remove the meat from the casings. Put the meat in a skillet and cook over medium high heat until the meat is browned and crumbled. Remove from heat, drain all fat, pat dry, and set aside.

  2. In a mixing bowl, combine 1 cup sour cream, 1/2 cup shredded cheddar cheese, 1/4 cup chopped cilantro, and taco brat meat. Mix together until combined. Set aside.

  3. Hasselback the chicken by following these instructions. Place the chicken breast on a cutting board. Lay two wooden spoons on each side of the chicken breast. Cut deep slits into the chicken breast, about 3/4″-1″ apart from each other, stopping when the knife hits the wooden spoons. This will stop you from cutting all the way through the chicken. For demonstration, watch the recipe video!

  4. Fill each slit with the sour cream mixture. After all slits are filled, season the breast to your taste with Adobo seasoning. Repeat this step and step 3 for each lobe of the chicken breast.

  5. Place each breast on a foil lined baking sheet. Place into an oven preheated to 400ºF and bake for 25 minutes.

  6. Remove from oven and top each breast with salsa and shredded cheese. Place back into the oven, under a broiler on high. Cook for 5 minutes, or until the cheese is melted and chicken cooked to 165ºF.

  7. Remove from oven, and cut each breast first the long way so that each slice has filling in it, then in half for ease of serving. Serve with fajita toppings, garnish with fresh topped cilantro, and queso fresco. Enjoy!

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