The new “it” food: Hassleback Chicken
I had never heard of Hasselback chicken, or anything for that matter, until a few months ago. Seeing potatoes and having had foods served in this manner was not totally foreign, but not something that I knew the name of. Now that I do, I see and hear about it everywhere. It is a fun way to season food, make it look elegant on a weeknight, and once you master it (making slits in the item), you will gravitate to this method. Potatoes are most common, and there are recipes for apples too! Chicken, pork tenderloin…the possibilities are endless.
Oh what to Hasselback?
Once the item to be hasselbacked is chosen, the next step is to decide what to stuff those slits with. Does one start with a vegetable, cheese, or sliced sausage? Salami, ham, or tomatoes? Chances are that there is something lurking the fridge that will work perfectly which is why this method must become a part of the dinner repertoire.
On the side
Depending on what the, for this recipe’s sake, chicken has been stuffed with will determine the side dishes. Some would say a simple salad would suffice and others would prefer something more elaborate. Normally one oohed and aahed item is plenty, but in this case, we suggest a Spiralized® zucchini or summer squash.
Let us know what you Hasselbacked and what you stuffed those wonderful slits with…leave a comment below.
- 4 chicken breasts, skinless, boneless
- 1 andouille sausage, sliced into thin rounds
- 1 small red onion, sliced
- 4 fl oz olive oil
- 4 oz fresh goat cheese
- 1 Tbsp dried herbs
Preheat oven to 350°F
Blend goat cheese and herbs. Cover and set aside.
Make 4 to 5 slits in each chicken breast (see picture above). Be careful to not slit all the way through.
Slice the sausage into think rounds.
Peel and cut the onions in half. Slice into thin slices.
Place the chicken into a baking dish.
Put a piece of sausage into each slit.
Do the same with a slice of onion.
Scatter the remaining onions and pieces of sausage over and around the stuffed chicken.
Drizzle with olive oil.
Several times during the backing, spoon the juices over the chicken to keep it moist.
If the onions or sausage start to get too dark. put a piece of foil over the chicken like a little tent.
Bake until the chicken reaches a temperature of 165°F/75°C. (40-45 minutes approximately).
Place the hasselback chicken on individual plates.
Top with goat cheese mixture.
Spoon some of the juices and extra pieces of onion and sausage over the chicken.
Salt and pepper were omitted in this recipe as the sausage and cheese tend to add a good bit of salty and peppery flavor. Add according to taste if need be.