Hasselback Chicken with Bonus Next-Day Dip Recipe

I’ve recently become obsessed with Hasselback-ing chicken. (And no it has nothing to do with football players or conservative women from The View).

When you Hasselback potatoes, you basically cut them accordion-style. But when you Hasselback chicken, you cut several slits into the chicken breast and fill the slits with various veggies, cheeses and other deliciousness.

It’s pretty easy and incredibly impressive to anyone you’re cooking for. (And it’s pretty easy – but don’t tell!)

Meanwhile, because this is such a substantial entree, I’ve always had at least one piece leftover the next day. Then an idea hit me like a savory lightning bolt – DIP!! Scroll to the bottom to “dipify” these leftovers and once again, be the hero to all who are lucky enough to taste it.

Ingredients

  • 4 chicken breasts 
  • 1 cup diced onion 
  • 2 cups sliced mushrooms 
  • 2 cups frozen spinach 
  • 1 cup Parmesan (shaved or grated) 
  • 1/2 tbs garlic salt 
  • Pepper to taste 
  • 1 tbs basil paste (I think the paste adds a great concentration of flavor, but if you don’t have paste or want to use fresh basil, make sure you add it uncooked right before baking.) 
  • 1 tbs oregano
  • 3/4 cup ricotta

 

Directions

  1. Preheat oven to 400 degrees Fahrenheit. 
  2. Sauté diced onion until translucent (or slightly golden). 
  3. Add in mushrooms and sauté. 
  4. Add in the thawed spinach.*
  5. Sprinkle in Parmesan and stir until it melts.
  6. Add in basil paste, garlic salt, pepper, and oregano. 
  7. Fold in ricotta.  
  8. Set aside mixture. 
  9. Set 4 chicken breasts in lightly oiled casserole dish. 
  10. Sprinkle with salt and pepper. 
  11. Cut several slits in each piece about 3/4 of the way down the breast and about 1/2 inch apart. 
  12. Spoon mixture into each slit in each piece of chicken. 
  13. Sprinkle any extra Parmesan over the top. 
  14. Bake in oven for 25-30 minutes at 400 degrees (or until the chicken is at least 165 degrees).*
  15. Serve hot and enjoy! 

 

Notes 

  • Press excess water out of the spinach with either cheesecloth or a paper towel and a colander. 
  • When you pull the casserole dish out of the oven, there will be excess water. It helps the chicken stay moist! Simply pour out the water before plating the chicken. 

 

Next day Hasselback chicken dip – BONUS 

Ingredients

  • 1 leftover Hasselback chicken, diced up 
  • 1/4 cup diced onion 
  • 1 heaping tsp minced garlic 
  • 1 cup thawed frozen chopped spinach 
  • 1 tsp basil paste (or 1 bunch of fresh basil and an extra 1/2 teaspoon of garlic salt). 
  • 1 cup shaved Parmesan (can use grated)
  • 1/2 cup heavy whipping cream
  • 1 1/2 cup ricotta 
  • 1 egg (optional – stirring in an egg will make your dip more “quiche-like.” Without the egg, it’ll maintain a more traditional “dip-like” consistency. I like it both ways!)

Directions

  1. Sauté onions until they start to caramelize. 
  2. Once onions start to cook, add in minced garlic and stir. 
  3. Stir in thawed frozen chopped spinach.  
  4. Add basil paste.  
  5. Mix in diced Hasselback chicken. 
  6. Fold in ricotta and whipping cream 
  7. Once mixed, stir in egg, making sure it fully coats mixture. (Only if you want the dip more “quiche-like”!)
  8. Transfer the mixture into an oven safe dish or skillet and sprinkle extra Parmesan over the top and bake at 350 for 25-30 minutes or until cheese is golden and bubbly. 
  9. Serve immediately with veggies, cloud bread, chips or grain-free crackers! 

 

 

12 Comments

  1. Christopher Nelson

    I made this a few nights ago and it was great. The wife said it was okay so I had to let her go. Keep up the good work.

  2. Brenda Breining

    I ‘made’ this—-I was having trouble getting lots of stuffing into the slits, so just wound up slicing the chicken and mixing it with the stuffing and then baking it in a granite-ware dish. Delicious!!

    • Ah! I’m sorry those slits were being finicky, but it sounds like you ended up with a great meal!! xoxo,gg

  3. Hey there! Daniel here and I’ve been paleo for about 10 years and keto for the last 2. I’ve tried many of your recipes from Eat Your Feelings and they never disappoint! I did this one with a jalapeño, spinach, onion and cheddar mixture all drizzled with a homemade chipotle sauce (whole fat yogurt and chipotles and adobe sauce) It was amazeballs! Thanks for all of the great tips!

  4. Peter Thompson

    Tried the Hasselback chicken recipe tonight for dinner and loved it. The flavors blended very well. Thanks for the eat your feelings recipes!

  5. Huge hit! I did mushrooms, garlic and spinach. And honestly, it WAS super easy! That’s coming from a girl that never learned to cook and usually despises it. Hubby is beyond pleased! Will totally do again! Thanks, My Dear!

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