Four Cheese Hasselback Chicken

• Gluten free

• Meat

  • 1/2 cup Bacon crumbles
  • 8 Chicken breasts (about 3 pounds

• Produce

  • 1 tsp Garlic
  • 1 Zucchini, medium

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 oz Cheddar cheese
  • 2 oz Cream cheese
  • 2 oz Muenster cheese
  • 2 oz Provolone cheese

Found on joyfilledeats.com

Description

Ingredients

• 8 chicken breasts (about 3 pounds)
• 2 oz provolone cheese, cut into small cubes
• 2 oz muenster cheese, cut into small cubes
• 4 oz cheddar cheese, cut into small cubes
• 2 oz cream cheese, softened
• 1/2 cup bacon crumbles
• 1 tsp minced garlic
• 1 medium zucchini, shredded
• salt and pepper

Directions

• Preheat oven to 400. Sprinkle a little salt on the shredded zucchini and set aside.
• Cut slits in the chicken breasts every 3/4 inch. Be careful not to cut all the way through. Sprinkle them with a little salt and pepper.
• Squeeze as much liquid out of the zucchini as possible. Combine cheeses, zucchini, bacon, and garlic in a medium bowl. Mix well.
• Stuff the stuffing down into the slits of the chicken. Bake for 35-45 minutes until the chicken is at least 160 degrees.