Mexican Hasselback Chicken
Prep time
Cook time
Total time
Serves: 2
  • 2 Chicken Fillet Breasts
  • 100 grams cream cheese ( I use Philadelphia Cream Cheese)
  • Half a cup tasty shredded cheese
  • Mexican Spice Blend
  • ¾ tablespoon sweet paprika powder
  • ½ a tablespoon of chilli powder
  • 3 teaspoons onion powder
  • 1.5 teaspoons dried coriander leaves
  • 1.5 teaspoons cumin seed powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon himalayan salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper powder
  • (You will have leftover mexican spice powder for future recipes)
  1. Preheat oven to 180 degrees celcius
  2. Line an oven tray with greaseproof paper
  3. Mix all the spices together with a spoon or shake so they are well combined
  4. Make 6 or 7 slits in each chicken breast about ¾ way to bottom.
  5. Place 4 heaped teaspoons of spice mix on a plate (use more if needed)
  6. Gently roll breasts in the spice mix to fully coat all chicken & inside the slits
  7. Place chicken breasts on baking tray
  8. Cut the cream cheese into enough slices for all slits
  9. Stuff cream cheese into the chicken slits gently
  10. Sprinkle tasty cheese on top
  11. Sprinkle a little more spice blend over top
  12. Bake in oven for 25 - 30 minutes until cooked.
Note 1: What if I don't have the spice ingredients handy and am so rushed I can barely breathe? You can use a packet of commercial Taco Seasoning mix

Note 2: If you want to do extra chicken breasts: You will need 2 heaped teaspoons of spice mix for each breast. Keep the rest of the spice blend in a small sealed glass container for next time

Note 3: This recipe may not be gluten free if you use a commercial taco seasoning mix or other commercially purchased blend.
Recipe by My Food Temple at