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Delicious, tender and juicy chicken fillets, topped pizza-style with a good tomato sauce, slices of button mushroom, cherry tomatoes, oregano and melted mozzarella. And the best - they're ready in just 30 minutes!
💙Why you'll love it
- Tasty and healthy - absolutely delicious, it'll bring the sunshine on your table, and believe me, you're in for a great lazy weeknight meal!
- Quick and easy - just a few simple steps and in under 30 minutes you'll be able to put this delicious meal on your table.
- Super adaptable - you can adapt it with a wide variety of vegetables, toppings and herbs….
Table des matières
😉For chicken lovers...
🍗Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this Hasselback chicken.
- Chicken fillets - as this is the main ingredient in this recipe, I recommend to use good quality chicken fillets, organic if possible.
- Tomato sauce - indulge yourself, you can use one flavored with basil, Arrabiata, etc…it will add even more flavor to your dish!
- Cherry tomatoes - it's high season from June to September included, so make the most of it!
🧅Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Spinach and feta cheese
- Garlic and herbs (parsley, dill, chives)
- Lemon and thyme
- Roasted red peppers and black olives
- Goat cheese and walnuts
- Sautéed mushrooms and shallots
- Lime zest and jalapeño pepper
- Artichokes and olive tapenade
- Honey and Dijon mustard
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
🥕What to serve it with?
- Potatoes - mashed, Hasselback, French pommes noisettes (potatoes)…the choice is yours!
- Roasted asparagus - simply season with olive oil, salt and pepper.
- Risotto, flavored with lemon and Parmesan, for example.
- Honey-glazed carrots - soft and sweet, they complement salmon well.
- Green beans with garlic - sauté with garlic and slivered almonds for a crunchy touch.
- Rice pilaf - with onions, carrots and spices for aromatic flavor.
- Bread - pita, baguette, focaccia, ciabatta…
✨How to make this delicious Hasselback chicken?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 375°F/190°C. Place the chicken fillets on a board, with one baguette at the top of each fillet and another at the bottom. Using a knife, make incisions, but not all the way to the bottom.
- Next, season with salt and pepper, massaging with your hands to coat well.
- Place on a baking sheet lined with parchment paper, add the tomato sauce and oregano.
- In each incision, place a slice of button mushroom and half a cherry tomato. Drizzle with olive oil and bake for 15 minutes.
- Add the grated mozzarella and bake again for 6 to 8 minutes, or until the mozzarella has melted.
- Sprinkle with fresh basil and enjoy!
👩🏻🍳Chef's tip
To cut your chicken fillets properly, use wooden chopsticks - simply place each fillet between two chopsticks and score them.
❄️Make ahead & storage
- Make ahead - you can prepare the chicken the day before (incise it) and season it with salt and pepper. Cover with cling film and refrigerate overnight. The next day, cook it according to the recipe. You can also prepare the sauce in advance and store it in a small jar in the fridge for up to 3 days (stir well before use).
- Store - leave to cool completely, then place in an airtight container in the fridge. It will keep for 2 days.
- Reheat - place the chicken in a microwave-safe dish and heat on medium power for 1-2 minutes.
If you make this Hasselback chicken, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
30-minute Hasselback chicken
Ingredients
- 11 oz chicken fillets
- 2 tablespoons tomate sauce
- 2 teaspoons oregano
- 2 button mushrooms
- 6 cherry tomatoes
- 2 handles shredded mozzarella
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375°F/190°C. Place the chicken fillets on a board, with one baguette at the top of each fillet and another at the bottom. Using a knife, make incisions, but not all the way to the bottom.
- Next, season with salt and pepper, massaging with your hands to coat well. Place on a baking sheet lined with parchment paper, add the tomato sauce and oregano.
- In each incision, place a slice of button mushroom and half a cherry tomato. Drizzle with olive oil and bake for 15 minutes.
- Add the grated mozzarella and bake again for 6 to 8 minutes, or until the mozzarella has melted. Sprinkle with fresh basil and enjoy!
Notes
- Make ahead - you can prepare the chicken the day before (incise it) and season it with salt and pepper. Cover with cling film and refrigerate overnight. The next day, cook it according to the recipe. You can also prepare the sauce in advance and store it in a small jar in the fridge for up to 3 days (stir well before use).
- Store - leave to cool completely, then place in an airtight container in the fridge. It will keep for 2 days.
- Reheat - place the chicken in a microwave-safe dish and heat on medium power for 1-2 minutes.
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