HASSLEBACK CHICKEN RECIPES
HASSELBACK CAPRESE CHICKEN RECIPE | EATINGWELL
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.
Provided by Carolyn Casner
Categories Healthy Stuffed Chicken Breast Recipes
Total Time 50 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
- Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
- Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.
Nutrition Facts : Calories 354.9 calories, CarbohydrateContent 10 g, CholesterolContent 104.6 mg, FatContent 18.9 g, FiberContent 4.2 g, ProteinContent 37.6 g, SaturatedFatContent 5.9 g, SodiumContent 634 mg, SugarContent 3.1 g
ITALIAN HASSELBACK CHICKEN BREASTS RECIPE - PILLSBURY.COM
Kids will love chicken stuffed with meat and cheese. The recipe is impressive, but comes together in a cinch!
Provided by Stephanie Chavez
Total Time 45 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Coat bottom of 11x7- or 12x8-inch (2-quart) glass baking dish with 1 tablespoon from 1 cup sun-dried tomato-pesto sauce.
- Arrange 1 package (8 oz) sliced fresh mushrooms in single layer in bottom of dish. Coat mushrooms with some of remaining sauce.
- In tops of 4 boneless skinless chicken breast halves, make slices from top to almost bottom and 3/4-inch apart to form pockets; be sure not to cut all the way through. Spread 1 to 1 1/2 tablespoons of sauce over each chicken breast half, making sure to also coat inside of pockets.
- Fill pockets with strips cut from 4 slices mozzarella or provolone cheese and 10 slices salami, chopped. Place chicken over mushrooms in dish. Coat tops of chicken with remaining sauce.
- Bake 30 minutes or until instant-read thermometer inserted into chicken (not into filling) reads 165°F.
Nutrition Facts : Calories 770 , CarbohydrateContent 9 g, CholesterolContent 170 mg, FatContent 6 1/2 , FiberContent 2 g, ProteinContent 57 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1410 mg, SugarContent 3 g, TransFatContent 1/2 g
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HASSELBACK POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES
These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
- To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
- Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
- Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
- Roast for 1 hour, or until the potatoes are golden and tender.
- Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
- When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
- Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.
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Take your sides to the next level with a bowl of crispy hasselback potatoes. These Swedish-style, thinly sliced roasties are a welcome addition to any meal,
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AMAZING HASSELBACK POTATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 378 calories per serving
Cuisine https://schema.org/LowLactoseDiet
Calories 378 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool. Twist each sausage in the middle so you can cut each one in half. Now, for a bit of fun, I like to use a small sharp knife to make an incision into each one, creating a little hole ready to stuff with whatever will elevate your sausages to an even higher level of joy. Cut the bacon rashers in half, then, working one at a time, press the side of your knife across each mini rasher to stretch it out. Place a sausage on each, wrap it up, then skewer with a cocktail stick or a sharpened sprig of rosemary. Nestle the wrapped sausages in among the cool potatoes, then cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Peel the garlic and pound up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate in the walnuts. Sprinkle over the potatoes, then drizzle with 1 tablespoon of oil. When the Epic mixed roast comes out, roast the potatoes for 1 hour, or until hot and crisp, and the sausages are golden and cooked through.
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HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
From tasty.co
Reviews 96
Cuisine British
Calories 378 calories per serving
From tasty.co
Reviews 96
Cuisine British
Calories 378 calories per serving
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Our Ranch Hasselback Chicken recipe is keto-friendly and delicious. This tender chicken dish has bold & tasty flavors that will keep you coming back for more.
From hiddenvalley.com
Total Time 30 minutes
Cuisine American
Calories 0 per serving
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Total Time 30 minutes
Cuisine American
Calories 0 per serving
- Stuff a piece of deli ham into each slit, then top each chicken breast with an equal distribution of cheddar cheese. Bake on oven middle rack for 25 minutes until the chicken reaches an internal temperature of 165°F. Immediately serve.
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This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.
From allrecipes.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category Roasted Potatoes
Calories 247.3 calories per serving
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Reviews 4.3
Total Time 1 hours 15 minutes
Category Roasted Potatoes
Calories 247.3 calories per serving
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