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Grill Hasselback Fajita Stuffed Chicken

Grill Hasselback Fajita Stuffed Chicken

Healthy Point

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.

Grill Hasselback Fajita Stuffed Chicken
Cooking Time37 minutesPreparation time : 20 minutes Cooking time : 17 minutesDifficulty:Hard

Ingredients

Servings:2
  • 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

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Cubie Oven

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Cubie Oven

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Cubie Oven

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