Tuscan Hasselback Chicken Recipes

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.

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!

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.

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.