Best 3 Tuscan Hasselback Chicken Recipes
**Tuscan Hasselback Chicken: A Culinary Symphony of Herbs, Garlic, and Olive Oil**
Picture a succulent chicken, its golden-brown skin glistening with a tantalizing blend of herbs, garlic, and olive oil, inviting you to take a bite. With its tender, fall-off-the-bone meat and a symphony of flavors, Tuscan Hasselback chicken is a culinary masterpiece that will steal the spotlight at any dinner table. This recipe, along with its variations, takes you on a culinary journey through the heart of Tuscany, where rustic charm meets modern culinary techniques. From the classic Tuscan Hasselback chicken to its tantalizing variations featuring sun-dried tomatoes, pesto, and lemon, each recipe promises an explosion of flavors that will leave you craving for more. Prepare to embark on a delightful culinary adventure as we delve into the secrets of this Tuscan specialty.
CHEESY HASSELBACK CHICKEN
Simmered in tangy herb and garlic dressing, these cheese-stuffed breasts are an easy, elegant weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
- Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
- Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.
HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top.
- Shake the ground paprika over the chicken to add some colour and flavour.
- Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams
HASSELBACK CHICKEN CORDON BLEU
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
- Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
- Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
- Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
- When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.
Tips:
- To ensure even cooking, use a sharp knife to make the slits in the chicken breasts, but be careful not to cut all the way through.
- For a crispy skin, pat the chicken dry before cooking and brush with olive oil.
- To enhance the flavor of the chicken, marinate it in the olive oil, herbs, and spices for at least 30 minutes before cooking.
- If you don't have a meat thermometer, you can check if the chicken is cooked by inserting a toothpick into the thickest part of the breast. If the juices run clear, the chicken is cooked.
- For a more flavorful filling, use a combination of cheeses that melt well, such as mozzarella, cheddar, and Parmesan.
- To add a touch of smokiness, cook the chicken on a grill or in a grill pan.
Conclusion:
Tuscan Hasselback Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the filling is flavorful and cheesy. With a few simple tips, you can create a restaurant-quality dish at home.
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