Elevate an ordinary chicken breast by adding some veggies to it and melt cheese all over.  That is what I did with this hasselback chicken recipe and it was a hit.  The meat was tender, the veggies added flavor and texture and the melted cheese brought it all together.  Simple and easy, this is a must for weeknight dinner.

Prep the hasselback chicken.

One of the great things about this dish is that you can adjust the veggies to your liking.  For my recipe I used zucchini, red onion and sundried tomatoes. 

To start, slice up all the vegetables.  I used a mandoline for the zucchini and onion to ensure an even slice each time.  Make sure all of veggies are cut into half moons.  

For the chicken, go with a slightly thicker breast.  This will help create deeper pockets to stuff the veggies in.  Carefully, cut open slits about 1/2 inch apart across the center of the chicken.  Do not cut through to the other end or across the entire piece.  Make sure the pocket is large enough to hold in the veggies. 

Drizzle some olive oil on the chicken breast and begin stuffing.  When stuffing, interchange the veggies or stuffing selection.  Season with entire breast with Dad’s All Purpose rub.

How to grill a perfect tender chicken breast.

Preheat the grill to 350 degrees and set for indirect heat.  Place the hasselback breast directly on the grates with the stuffing facing up.  Just before you remove the chicken, add shredded mozzarella over the top and let it melt.  Leave them on the grill until the internal temperature reaches 160 degrees.  

Let the chicken rest for 10 minutes before serving.  This will allow the juices to redistribute throughout the breast which will result in a very tender piece of chicken. Enjoy!

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