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.
- 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
- Preheat oven to 400 degrees Fahrenheit.
- Sauté diced onion until translucent (or slightly golden).
- Add in mushrooms and sauté.
- Add in the thawed spinach.*
- Sprinkle in Parmesan and stir until it melts.
- Add in basil paste, garlic salt, pepper, and oregano.
- Fold in ricotta.
- Set aside mixture.
- Set 4 chicken breasts in lightly oiled casserole dish.
- Sprinkle with salt and pepper.
- Cut several slits in each piece about 3/4 of the way down the breast and about 1/2 inch apart.
- Spoon mixture into each slit in each piece of chicken.
- Sprinkle any extra Parmesan over the top.
- Bake in oven for 25-30 minutes at 400 degrees (or until the chicken is at least 165 degrees).*
- Serve hot and enjoy!
- 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
- 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!)
- Sauté onions until they start to caramelize.
- Once onions start to cook, add in minced garlic and stir.
- Stir in thawed frozen chopped spinach.
- Add basil paste.
- Mix in diced Hasselback chicken.
- Fold in ricotta and whipping cream
- Once mixed, stir in egg, making sure it fully coats mixture. (Only if you want the dip more “quiche-like”!)
- 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.
- Serve immediately with veggies, cloud bread, chips or grain-free crackers!