Hasselback Chicken
Description
If you’re looking to try something a little different, or pack some extra veg into your meal – this is the way to go. It’s ridiculously easy, and fool proof – unless you cut all the way through the chicken, then i’m not sure how you might go about salvaging it..
This dish was served sliced atop pesto penne, (gluten free of course) and was filly, yummy and best of all it took so little time and few dishes to prepare. The extra moisture from the tomato slices and spinach also help retain the juicy texture that chicken breast often loses if it’s overcooked – so there is no need to be afraid of using this leaner cut of chook.
Ingredients
| 3 roma or vine ripened tomatoes, sliced and then cut in half. |
| 4 small/medium sized chicken breasts |
| Fresh spinach leaves |
| Fresh basil leaves |
| 2 tbsp. balsamic vinegar |
| Salt & black pepper, to season |
| 1 tbsp. extra virgin olive oil |
| 1 tbsp. parmesan, finely grated (OPTIONAL) |
Directions
- 1
- Line a shallow baking tray with greaseproof paper and preheat your oven to 180C (fan forced).
- 2
- Slice the tomatoes and have the spinach and basil leaves ready.
- 3
- On a second chopping board, place the chicken breasts rounded side up and slice 3/4 through, making 3-4 slices in each breast (dependent on size).
- 4
- Drizzle with olive oil and season with salt & pepper.
- 5
- Place a tomato slice, spinach leaf & basil leaf in each pocket.
- 6
- Carefully place each filled breast onto the baking tray and drizzle with balsamic vinegar.
- 7
- If using parmesan, sprinkle over each breast.
- 8
- Bake, for 20 minutes, until chicken is cooked through.
- 9
- Serve immediately.
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