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 1 tomato
- ½ green 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
Method
STEP 1
Make horizontal slits across each chicken breast about 1 cm apart but do not cut all the way through.
STEP 2
Rub chicken with McCormick Grill Mates BBQ Sauce, McCormick Garlic Pepper Seasoning and McCormick Sea Salt. Set aside to marinate for 15 minutes.
STEP 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.
STEP 4
Preheat Panasonic Cubie Oven to 180°C on steam convection function.
STEP 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
