In the past few weeks, I’ve been making an effort to eat more protein and less carbohydrates. Chicken breast is one of my favorite proteins because it’s lean and so versatile. It can be cooked using a variety of methods (grilled, sautéed, baked, etc) and works with an endless variety of flavor profiles. I often hear that people are tired of eating chicken, because it’s boring and lacks flavor. Well, good news, I’ve got a fun and delicious idea that puts a spin on stuffed chicken breast and is guaranteed to get you out of that chicken rut you’ve faced countless times.
I really enjoy Hassleback potatoes. If you’re not familiar, Hasselback potatoes are prepared by cutting deep slits in the potato, almost to the bottom, which allows you to season more of the potato than just the exterior. This method also yields more opportunity for that crispiness I love so much. Since I’m trying to cut back on the carbs, with this in mind, I recently went on a mission to translate the Hasselback method to chicken. I completely loved the results! This is an easy weeknight dinner, but also fancy enough to impress even the most discerning dinner guests. If creamy spinach is not your thing, you can certainly change up the stuffing (broccoli and cheese, pesto, etc.). The options are endless!
4 chicken breasts, 8 oz each
1 onion, diced
2 cloves garlic, minced
8 oz fresh spinach
4 oz cream cheese
1 cup Parmesan cheese
½ cup Panko breadcrumbs
1. Pre-heat oven to 375.
2. Cut slices in the chicken breasts about ¼ inch apart, making sure to not cut all the way through. Set aside.
3. In a non-stick pan, sauté onion over medium heat, until translucent (about 5 minutes).
4. Add minced garlic, sauté until aromatic (about 1 minute).
5. Add spinach and sauté until wilted.
6. Add cream cheese and ½ cup of Parmesan cheese and mix until combined. Season with salt and pepper to taste. Let cool enough to handle.
7. Place 1 teaspoon of spinach mixture into each flap until each chicken breast is stuffed completely.
8. In a shallow bowl, mix ½ Parmesan cheese and ½ Panko.
9. Coat each chicken breast in the crumb mixture (no egg needed as the mixture helps the crumb to stick)
10. Add 1 Tablespoon olive oil to a non-stick pan, heat over medium heat.
11. Add chicken breast, non-Hassleback side down, and saute until golden brown. Flip the chicken and brown the Hasselback side. Place browned chicken breast into a baking dish.
12. Bake chicken for 30 minutes or until cooked through completely.
This dish is a vegetable and protein in one, but can be served with a variety of vegetables or sides to make a more complete meal. Now that you’re a Hasselback pro, the options are endless!
If you’ve got chicken on your mind and are looking for some more inspiration, you’re in luck! The Chopping Block has some great chicken classes this spring and summer. We’ve got just a few seats left in Coqs and Corks - a fried chicken and wine pairing class – TONIGHT at the Merchandise Mart. Also, our patio at Lincoln Square is opening this weekend and the grills are getting fired up and ready for Chicken on the Grill on May 13th. Join us and take your chicken game to the next level!