Basil And Pesto Hasselback Chicken Recipe By Tasty

HASSELBACK CHICKEN RECIPE BY TASTY

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!

CHEESY HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Heat the oil over medium heat in a large, nonstick skillet.
• Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
• Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
• Season the chicken breasts on both sides with salt and pepper.
• Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
• Transfer the chicken to a greased roasting pan.
• Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
• Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
• Let the meat rest for 5 minutes before serving.
• Enjoy!

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a large pan, heat olive oil and add chicken thighs.
• Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
• Slice into strips, and set aside.
• Add green beans and cook until crisp tender.
• Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
• Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
• Enjoy!

BASIL AND PESTO HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about 1 cm (½ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the red pesto and basil on a medium heat until the basil is just wilted.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!