Delicious Hasselback Chicken breasts stuffed with tomatoes, jalapenos, and mozzarella cheese, served with creamy garlic mashed potatoes and Alfredo sauce. A flavorful and satisfying dish perfect for dinner.
1: Preheat oven to 450°F.
2: Cut slits in the chicken breasts every 3/4 inch, careful not to cut all the way through.
3: Sprinkle chicken with salt, pepper, garlic powder, onion powder, Cajun seasoning, and paprika on both sides.
4: Add lemon slices to the baking dish.
5: Stuff chicken slits with tomato, jalapeno, and mozzarella cheese.
6: Drizzle with oil and bake for 18-20 minutes or until cooked through.
7: For the Alfredo sauce, melt butter in a saucepan over medium heat.
8: Add minced garlic and cook for 1 minute.
9: Pour in heavy whipping cream and bring to a simmer.
10: Reduce heat to low, add Parmesan cheese, salt, pepper, garlic powder, and onion powder. Stir until thick and smooth.
11: For the garlic mashed potatoes, place potatoes and garlic (if using) in a large pot and cover with cold water.
12: Season water with salt, bring to a boil, reduce to medium-low, and simmer for 15-20 minutes or until potatoes are tender.
13: Drain potatoes, mash, and press through a sieve.
14: Add reserved Alfredo sauce, warm milk, salt, and pepper, mixing until smooth and creamy.
