Hasselback Chicken 4 Ways

Each recipe serves 4

FAJITA

INGREDIENTS

  • 4 chicken breasts
  • ½ onion, diced
  • ½ yellow pepper, diced
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 2 tablespoons fajita spice mix (this can be shop bought or homemade)
  • 3 tablespoons salsa
  • 50 grams cheddar cheese, grated

PREPARATION:
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Slice into the chicken several times, about ½ cm apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
4. Stir in the salsa and sprinkle the cheese over.
5. Mix together until the cheese has melted.
6. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
7. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
8. Enjoy!

CREAMY BACON

INGREDIENTS

  • 4 chicken breasts
  • 4 bacon rashers, chopped
  • 2 spring onions, chopped
  • 100 grams cream cheese

PREPARATION
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Slice into the chicken several times, about ½ cm apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Cook the bacon over a medium heat until it starts to get crispy.
4. Stir in the spring onions and cook for another minute or so.
5. Add the cream cheese and cook until melted.
6. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
7. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
8. Enjoy!

SPINACH AND ARTICHOKE DIP

INGREDIENTS

  • 4 chicken breasts
  • 200 grams fresh spinach
  • 100 grams artichoke hearts, drained, rinsed and roughly chopped (these are cheap if you buy them from a can!)
  • 1 teaspoon garlic powder
  • 50 grams cream cheese
  • 30 grams mozzarella, grated

PREPARATION
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Slice into the chicken several times, about ½ cm apart, but only cut about 85% of the way through, leaving the bottom intact..
3. Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
4. Stir in the garlic powder and cream cheese, and cook for a minute or two.
5. Sprinkle over the mozzarella and stir until melted.
6. Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
7. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
8. Enjoy!

BASIL AND PESTO

INGREDIENTS

  • 4 chicken breasts
  • 2 tablespoons red pesto
  • 1 handful fresh basil, roughly chopped
  • 50 grams mozzarella

PREPARATION
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Slice into the chicken several times, about 1 cm apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Cook the red pesto and basil on a medium heat until the basil is just wilted.
4. Sprinkle over the mozzarella and stir until melted.
5. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
6. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
7. Enjoy!

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