Preparation Steps

• Preheat oven to 400°F. Spray an 8x8-inch glass baking dish with cooking spray. Set aside.
• Make 5-6 slices, about 0.75 inch apart, into the top side of the chicken. Be sure NOT to go all the way through when slicing. You want your chicken breast to stay as a single serving piece.
• Combine the ranch seasoning mix, dried parsley flakes, salt, and black pepper in a small bowl.
• Season each of the sliced chicken breasts with the seasoning mix. Be sure that you get the seasoning down into the openings of each of the slices.
• Gently open up each of the slices in the chicken breasts and add a piece of Canadian bacon and a slice of zucchini. Depending on how wide your pieces of chicken are, you may be able to fit two slices each of the Canadian bacon and zucchini.
• Once the Hasselback chicken has been stuffed, transfer them (fillings side up) to the prepared baking dish. Top each of the chicken breasts with 0.25 cup each of the shredded Monterey jack cheese. Push some of the cheese into the crevices so your other filling still shows through when baked.
• Bake for 25 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F, and the cheese is lightly browned. Allow the chicken to rest for 2-3 minutes before serving.