Here’s just a lovely, simple, delicious dinner for this unofficial last week of summer!
“Hasselback” is a style of cooking that dates back to the 1950’s. It was created by a chef at a fancy hotel in Stockholm, for serving up potatoes in an accordian presentation. You can see my version of it in my brisket post from a few years back.
The technique resurfaced in earnest a couple of years ago, and a Pinterest search will prove this out – in addition to going way beyond the potato. You can now find recipes for hasselback zucchini, apples, eggplant, and butternut squash. But the most popular food to hasselback by far is chicken. And when I tried it for myself I understood why.
Preparing chicken in this manner not only looks impressive, it solves the perennial challenge of how to make boneless skinless breasts something more than dry, boring and bland. The deep cuts mean shorter cooking time (and no drying out), and the sheet pan method means hands-off and no mess.
I incorporated all the components of caprese for this dish but you can use any cheese, vegetable or protein you like!
1 1/2 – 2 pounds boneless skinless chicken breasts
salt and pepper
3 – 4 plum tomaotes, thickly sliced
1 ball fresh mozzarella, thickly sliced
1 bunch basil
your choice of olive oil and vinegar (I used extra virgin olive oil and golden balsamic vinegar)
Pre-heat the oven to 400 degrees; line a baking sheet with foil or parchment paper.
Use a sharp knife to make deep cuts along the length of each breast, spacing the cuts about 1/4″ -1/2″ apart and being careful not to cut all the way through. Place the chicken on your baking sheet and season with salt and pepper.
Tuck a slice of tomato, mozzarella and a basil leaf into each opening, and drizzle with the oil and vinegar.
Bake for 20 minutes, or till chicken is cooked through. Serve immediately.
This delicious recipe brought to you by Sheri Silver