Grill Hasselback Fajita Stuffed Chicken
A colourful chicken dish that is sure to impress! Other colourful vegetables such as pumpkin, sun-dried tomatoes and spinach can also be used to enhance the dish.
37 minutesPreparation time : 20 minutes Cooking time : 17 minutesDifficulty:HardIngredients
- 2 tbspolive oil
- 1 pcchicken breast
- 1egg plant
- 1yellow capsicum
- 1tomato
- 0.5green zucchini
- 1lime Handful coriander leaves, for garnish
- 80 gcheese
- 3 tbspMcCormick Grill Mates BBQ Sauce
- 1 tspMcCormick Garlic Pepper Seasoning Grinder
- Dash of McCormick Sea Salt Grinder
- 2 tbspMcCormick Fajita Seasoning Mix
Steps
1) Make horizontal slits across each chicken breast about 1 cm apart but do not cut all the way through.
2) Rub chicken with McCormick Grill Mates BBQ Sauce, McCormick Garlic Pepper Seasoning and McCormick Sea Salt. Set aside to marinate for 15 minutes.
3) Next slice egg plant, yellow capsicum, tomato and green zucchini using Panasonic food processor (slicer attachment). Season vegetables with McCormick Garlic Pepper Seasoning, McCormick Fajita Seasoning Mix and a dash of McCormick Sea Salt.
4) Preheat Panasonic Cubie Oven to 180°C on steam convection function.
5) Stuff the vegetables into the slits of chicken. Bake in the oven for about 12 minutes. Remove from oven and sprinkle cheese on top. Bake on Convection mode for another 4-5 minutes until cheese is melted. Garnish with coriander leaves and lime on the sides.
Serving suggestion : nice to have some fresh salad to go with it
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