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Please Fave the Original Submission here.

You can do more with the Hasselback technique than just potatoes!

Just ask :B

Open For Critique / Constructive Criticism

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Hasselbacking is a term usually used with potatoes, but a while ago I found a recipe calling to use it on chicken breast, and it was really good! I've made it a couple times with different 'stuffings'. Cordon bleu hasselback stuffed with thin sliced ham and swiss, hasselback with spinach and pepperjack cheese, or bacon and cheddar, or just cheese by itself.

Here's the recipe!

You'll need:

Raw, skinless, boneless chicken breast
Seasonings of your choice
Stuffing of your choice
A sharp knife
Cutting board
Tinfoil
Shallow baking pan
Cooking spray

1. First preheat the oven to 350 degrees.

2. While that's preheating, take a piece of tinfoil and put it on your baking pan. you'll want a shallow pan, but not a flat one, or the juices that run from the chicken will drip into your oven. Spray the tinfoil with a light coating of cooking spray (I use olive oil spray).

3. Take each chicken breast and set it on your cutting board. Using the knife, make slightly diagonal cuts along the top, about a 1/2 inch apart. Be careful not to cut all the way through your chicken! You want cuts deep enough to stuff, but not so deep that your chicken breast falls apart. (I've made that mistake!)

4. Season each chicken breast as you see fit, making sure to rub the seasonings down into the cuts you made, then set them on the spray-coated tinfoil, making sure they aren't touching each other. The type and amount of seasoning is up to you... I use liberal amounts of salt and pepper, a homemade Cajun seasoning mix (consisting of cayenne pepper, paprika, red pepper flakes, garlic powder, onion powder, thyme, parsley, and basil in different measurements), and a sprinkling of Marjoram along the top.

5. Stuff your chicken! There's many different combinations you might choose. The two I have pictured are spinach and pepperjack cheese, and plain swiss cheese on its own. Cram as much stuffing as you can fit/feel comfortable with in each cut, and the breast should spread out nicely.

6. Cover in more tinfoil and bake in your preheated oven for 15 minutes. Then remove the tinfoil covering and bake for an additional 15-20 minutes. Times may vary slightly depending on several factors (Thickness of chicken, types of stuffing, climate maybe?) so be sure to check that its done all the way through. Uncooked chicken can make you very sick!

7. Serve done chicken with sides of your choice (I have pictured a baked potato and brussell sprouts) and enjoy!


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being