Juicy chicken breasts are sliced Hasselback-style and filled with a savoury mixture. It is an easy weeknight meal that is as impressive as it tastes.
Makes 4 servings.
Ingredients:
- 4 boneless and skinless chicken breasts
- 4 large potatoes, cut into small cubes and tossed with a little oil and salt
- 1 broccoli crown, cut into large florets and tossed with a little oil and salt
Season mixture:
- 1/4 cup olive oil oil or melted butter
- 4 garlic cloves, minced
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
Filling mixture:
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup soft cream cheese, ricotta or goat cheese
Instructions:
- In a small bowl, mix together the season mixture and set aside.
- In a larger bowl, mix together the filling mixture and set aside.
- Line a large baking sheet with parchment paper and place the seasoned potato cubes and the seasoned brocolli florets in its own section on the baking shee.
- Cut 4-6 slits width-wise across the top of each chicken breast with a sharp knife 3/4 to the bottom ensuring not to cut all the way through.
- Rub the season mixture all over and inside the slits of the chicken breasts.
- Fill each slit with about 1/2 tbsp of the filling mixture.
- Place the chicken breasts onto the baking sheet alongside the potatoes and broccoli. Leave a 1 inch space between each breast.
- Cover the baking sheet loosely with foil.
- Bake in a preheated 400°F oven for 15 minutes. Remove the foil, toss the potatoes and broccoli and bake for another 15 minutes.
- Let chicken rest 5 minutes before slicing.
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