Hasselback Chicken Recipe
- cook TIME 40 mins
- prep TIME 5 mins
- total TIME 45 mins
Ingredients (17)
- 24 oz skinless boneless chicken breasts about 4 whole
- 12 oz potatoes cut into 1-inch cubes
- 8 oz broccoli cut into florets
- 1 1/2 tbsp olive oil divided into 1 tbsp, 1/2 tbsp
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 2 oz spinach
- 1 ice bath 1 cup ice, 2 cups water
- 6 oz ricotta cheese
- 2.5 oz raw bacon cut into rectangles 1” x 2”
- 4 oz cherry tomatoes halved
- 2 tbsp parsley chopped
INSTRUCTIONS
In a bowl, toss 12 oz potatoes and 8 oz broccoli with 1 tbsp olive oil and 1/2 tsp dried oregano. Cover the bowl with plastic wrap, and microwave for 5 minutes. Preheat the oven to 450°F.
While they’re cooking. Cut slits in each chicken breast (4 whole in total) with a knife, each 1.5” apart, like so:
Rub the chicken with the remaining olive oil (1/2 tbsp) and seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, and 1/2 tsp Italian seasoning.
Boil some water and blanch 2 oz spinach for about 1 minute, then scoop it out and place into an ice bath. Squeeze to remove excess liquid and give it a rough chop, like so:
Mix the spinach with 6 oz ricotta.
Stuff this mixture in between the slits on the chicken.
Place into each slit 1-2 pieces of raw bacon and 1 half of a cherry tomato. Save the leftover tomatoes in the fridge.
Line a baking sheet with parchment. Arrange the stuffed breasts and microwaved vegetables like so, and bake for 20 minutes (at 450°F).
Garnish with 2 tbsp parsley and enjoy.