So, I am not one for cooking trends, but this one I just have to share with you because it’s so darn good. Hasselback is a technique that is usually done using potatoes – you make slits across the potato and fill-in each pocket with herbs and cheese. While the potatoes cook, the cheese and herbs infuse into the flesh and give the spuds incredible flavor, not to mention a nice herbal note.
There have been a few recipes I have seen on the internet doing this same process, but on chicken breasts, so I thought I would give it a try. As it turns out, it’s deliciously easy to do and the chicken stays juicy with melty gooey cheese and fresh, still crunchy, veggies.
The whole dinner is done within 35 minutes and to me that’s the perfect one dish wonder. If your chicken breasts are large, you only need two and you can cut them in half, or buy four smaller breasts. I like to saute a little fresh spinach to serve on the side and if you have a little zucchini leftover from the filling – throw that in too.
2-4 boneless skinless chicken breasts
1 zucchini, sliced
8 ounces mozzarella, sliced into half moon pieces
1 cup jack cheese
salt & pepper
1. Preheat oven to 400 degrees. Make 2 1/2 inch slits about 1-inch apart down each chicken breast, do not cut all the way through. Place chicken in a lightly oil baking dish.
2. Stuff a slice of zucchini, a half-moon slice of mozzarella and 2 teaspoons of shredded cheese in each slit. Repeat until all slits are stuffed and both breasts are filled.
2. Sprinkle with salt and pepper and drizzle lightly with olive oil. Bake in the oven for 30 minutes. Turn the heat to Broil and cook until cheese just begins to brown, about 2 minutes. Remove and serve with veggies. Enjoy!