Taking inspiration from the similarly named Hasselback potatoes, these chicken breasts are delicately stuffed with all the wholesome flavours of Italy. Cooked on a bed of spicy tomato sauce, the chicken stays succulent and tender throughout the cooking.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
FOR THE SPICY TOMATO SAUCE
- 1 400g tin chopped tomatoes
- 1 tbsp dried mixed herbs
- 2 tsp chilli paste
- 2 tsp garlic purée
- 1 tsp smoked sweet paprika
- 1 tbsp caramelised onion chutney
- 75g cherry tomatoes, chopped in half
FOR THE CHICKEN
- 4 skinless chicken breasts
- 1 mozzarella ball
- 8 pieces sun-dried tomato
- 2 tbsp green pesto
- Cracked black pepper
TO SERVE
- Fresh basil leaves
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Method
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1Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
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2First, make the tomato sauce base. Place all the ingredients for the sauce in the roasting tin and stir together well to incorporate. Season with salt and pepper.
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3To make the Hasselback chicken, place the breasts on a chopping board and, being careful not to cut all the way through, make 4 equal slices in each breast.
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4Slice the mozzarella into 16 equal pieces and cut the sun-dried tomato pieces in half lengthways.
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5Using a teaspoon, first spoon a little pesto into each slice before adding a piece of mozzarella and sun-dried tomato. Repeat until all the slices are filled. Transfer the chicken to the roasting tin and season with cracked black pepper.
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6Roast for 25 minutes until the chicken has cooked through. Just before serving, insert a basil leaf into the slices.
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7Cook’s Notes
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8This dish is perfect served with a fresh green salad spiked with torn basil. Dress the leaves with a simple olive oil and lemon dressing and perhaps finish with a sprinkling of toasted pine nuts.
