This post is brought to you by ConAgra Foods
I love that this recipe is so easy to make. You just have to cut into the chicken without cutting all the way through and then stuff them with your filling. For this recipe, I used some RO*TEL and shredded Mexican blend cheese as my filling. 
The RO*TEL I used was the Lime and Cilantro blend, but they have some many to choose from you can even make it spicier with the one with green chilis in it. I drained the juice out of the tomatoes before I mixed the shredded cheese in.
Then you just place the RO*TEL cheese blend into the slices you made in the chicken.
I then sprayed my pan down with some PAM Cooking Spray so that the cheese wouldn’t get baked onto my nice pan. Place the chicken into the pan and then cover it with more cheese! 
Cheese has always been my comfort food of choice, I always have it in the house. RO*TEL Queso dip is one of my party favorites as well.Bake your chicken and serve it up with some Mexican rice and beans. I choose saffron rice and black beans for dinner this particular night because I prefer the taste better. You can top it with fresh cilantro, avocados, and a little sour cream as well.
Fiesta Hasselback Chicken
Ingredients
- 1 ½ - 2 lbs chicken
- 1 can RO*TEL
- 2 Cup Mexican or Monterey jack shredded cheese, separated into 1 cup portions.
- PAM Cooking Spray
Instructions
- Preheat oven to 400°F
- Spray pan with PAM Cooking Spray and set aside.
- Slice grooves into the chicken being sure not to cut all the way through to the cutting board.
- Drain the liquid from the RO*TEL and place in a bowl. Mix 1 cup of shredded cheese with the tomatoes.
- Spoon mixture into the grooves of the chicken.
- Place chicken in pan and cover with remaining cheese, or more if your heart desires.
- Bake for 30-40 minutes until chicken is cooked.
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This just opened up a whole new way of cooking for me!
This looks absolutely delicious. I must try this recipe, I’m sure my family will flip for this
MOAR Avocado. This looks AMAZING!
I made this for me and my husband tonight. We’re making healthy lifestyle changes and I am so glad to have found this! We used Pepper Jack cheese instead and it went so well with the green chile Rotel. The whole house smells delicious! It was so simple and so amazing! We did use brown rice and I made an Avocado Jalapeno sauce (with Greek Yogurt) and drizzled on top. From someone who normally isn’t into spicy foods, this was a great dish to end a Mexican craving that didn’t involve taco or fajita seasoning! 😀
I’m going to keep my eye on your blog! Can’t wait to see what else you come up with next!
I’m so glad you liked it. Going to try it with pepper jack though. That sounds awesome.
Oh, pepper jack is fantastic! The store didn’t have monterey and they only had the block of pepper jack (I live in a very rural place, where using cheese that doesn’t say “American” or “Cheddar” in it, you *must* be making a super fancy meal for a special occasion! LOL
But I’m a firm believer in better taste with freshly shredded cheese. Of course, if you have a food processor with a shredder attachment, your job becomes so much easier! I love mine! If I didn’t have one, I would not have had pepper jack or the avocado jalapeno sauce!