Dinner
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Hasselback Chicken

Happy Friday! Recently, my Alexa has been serving me up some really good recipe suggestions. Today is a Hasselback chicken recipe that I altered a bit–hers called for salami but I nixed that and added pesto since I needed to use some up that I had in the fridge. If Hasselback sounds familiar, most often you make potatoes in this method which simply means slicing the potato/item almost through in thin layers and then stuffing each slit with something. I haven’t made Hasselback potatoes for you yet, but I did make these Hasselback apples WAY back in 2015!

As I said, I made A’s recipe mine and it turned out so well! My family eats a lot of chicken, but this was flavorful and different from our normal recipes. Remember to make, post your version of my recipes on Instagram and tag me! (@newsforchews). And if you don’t follow me, go give me a follow! Or if you don’t have social media, I still want to see your versions–send me an email at ashley@newsforchews.com!

Ingredients:

  • 3 chicken breasts
  • 1 TBSP store-bought pesto (or if you make your own, feel free!)
  • 2 TBSP Tomato paste or diced tomatoes
  • Mozzarella cheese
  • EVOO
  • Salt, pepper, Italian seasoning, Ancho chili powder (optional) or other spices of your choice
  • 2 TBSP shredded Parmesan cheese

Instructions:

  • Preheat oven to 375
  • If using diced tomatoes, mash/pulverize and place in a strainer for the excess liquid to run off
  • Using kitchen shears or paring knife, cut chicken perpendicular to counter leaving about 1 inch in between slices. If you have a piece with a thin “tail” don’t cut this part of the chicken
  • Slice mozzarella in 1/2 inch slices about the width of the slits in the chicken and about 1/2 inch high
  • In a small bowl combine 2 TBSP EVOO and spices
  • Brush each chicken breast with spiced EVOO
  • Place a small spoonful of pesto in every other slit 
  • Place a small spoonful of tomato paste or drained tomatoes in every other slit
  • In each slit with tomato paste or tomatoes, place a slice of mozzarella cheese
  • On the “tail” place a small piece of mozzarella 

  • Cook for 25 minutes
  • Remove from oven and top with shredded Parmesan cheese
  • Return to oven and cook for 5 more minutes or until internal temperature is 165 degree

  • Remove, plate and serve with sides of choice

Hasselback Chicken

Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Servings 3 people

Ingredients
  

  • 3 chicken breasts
  • 1 TBSP store-bought pesto (or if you make your own, feel free!)
  • 2 TBSP Tomato paste or canned diced tomatoes
  • Mozzarella cheese
  • EVOO
  • Salt, pepper, Italian seasoning, Ancho chili powder (optional) or other spices of your choice
  • 2 TBSP shredded Parmesan cheese

Instructions
 

  • Preheat oven to 375
  • If using diced tomatoes, mash/pulverize and place in a strainer for the excess liquid to run off
  • Using kitchen shears or paring knife, cut chicken perpendicular to counter leaving about 1 inch in between slices. If you have a piece with a thin "tail" don't cut this part of the chicken
  • Slice mozzarella in 1/2 inch slices about the width of the slits in the chicken and about 1/2 inch high
  • In a small bowl combine 2 TBSP EVOO and spices
  • Brush each chicken breast with spiced EVOO
  • Place a small spoonful of pesto in every other slit 
  • Place a small spoonful of tomato paste or drained tomatoes in every other slit
  • In each slit with tomato paste or tomatoes, place a slice of mozzarella cheese
  • On the "tail" place a small piece of mozzarella 
  • Cook for 25 minutes
  • Remove from oven and top with shredded Parmesan cheese (there may be some liquid so you can remove it with a turkey baster)
  • Return to oven and cook for 5 more minutes or until internal temperature is 165 degree
  • Remove, plate and serve with sides of choice

Stay hungry…

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