Hasselback Chicken with Tomato, Jalapeño, Cheese, Garlic Mashed Potatoes, and Alfredo Sauce

Ingredients

• 2 lb boneless chicken breast
• 2 tomatoes (Sliced into thin strips)
• 2 jalapeños (Use 2–3; thinly sliced)
• 1 cup mozzarella cheese (Sliced)
• 2 lemons (Sliced)
• salt (To taste; used for the chicken, Alfredo sauce, and potato cooking water/seasoning)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp onion powder (For the chicken)
• 1 tbsp Cajun seasoning (For the chicken)
• 1 tsp paprika powder (For the chicken)
• 3 tbsp oil (For drizzling over the stuffed chicken)
• 6 tbsp unsalted butter (For the Alfredo sauce)
• 1.5 cup heavy whipping cream (For the Alfredo sauce)
• 3 cloves fresh garlic (Minced for the Alfredo sauce)
• 1 tsp black pepper (For the Alfredo sauce)
• 1 tbsp garlic powder (For the Alfredo sauce)
• 1 tsp onion powder (For the Alfredo sauce)
• 0.5 cup Parmesan cheese (Shredded)
• 5 Russet potatoes (Use 5–6; peeled and quartered)
• 3 cloves garlic (Optional; for the mashed potatoes)
• 0.5 cup reserved Alfredo sauce (Reserved for the mashed potatoes)
• 0.25 cup warm milk (For the mashed potatoes)
• black pepper (To taste; added to the mashed potatoes)

Steps

1. 1

   Preheat the oven to 450°F (232°C).

2. 2

   Cut slits across each chicken breast every 3/4 inch, taking care not to cut all the way through the meat.

3. 3

   Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, Cajun seasoning, and paprika powder.

4. 4

   Arrange the lemon slices in a baking dish.

5. 5

   Stuff the chicken slits with the thinly sliced tomatoes, jalapeños, and sliced mozzarella cheese.

6. 6

   Drizzle the stuffed chicken with the oil.

7. 7

   Bake for 18–20 minutes, or until the chicken is cooked through.

8. 8

   While the chicken cooks, melt the butter in a saucepan over medium heat.

9. 9

   Add the minced garlic and cook for 1 minute.

10. 10

    Pour in the heavy whipping cream and bring it to a simmer. Reduce the heat to low.

11. 11

    Add the Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Stir until the Alfredo sauce is thick and smooth.

12. 12

    Place the peeled, quartered potatoes and the optional garlic cloves in a large pot. Add enough cold water to cover them and season the water with salt.

13. 13

    Bring the potatoes and garlic to a boil over high heat, then reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender.

14. 14

    Drain the potatoes.

15. 15

    Mash the potatoes, repeatedly pressing them through a sieve with the back of a spoon.

16. 16

    Add 1/2 cup of the reserved Alfredo sauce, the warm milk, salt, and black pepper to the mashed potatoes.

17. 17

    Mix with a spoon until the potatoes are smooth and creamy. Taste and adjust the seasoning.

18. 18

    Serve the baked Hasselback chicken with the garlic mashed potatoes and the remaining Alfredo sauce.

Notes

The source does not specify how much Alfredo sauce to reserve before serving; reserve at least the listed 1/2 cup for the mashed potatoes, then serve the remainder with the chicken. The source also does not specify a chicken internal temperature; bake until cooked through.

Nutrition per serving

• main
• baked
• chicken
• stuffed chicken
• comfort food
• mashed potatoes
• Alfredo sauce
• family dinner