Tuesday, 1 November 2016
HASSELBACK CHICKEN... with creamy tomato, bacon and mushroom sauce
4 chicken breasts, no skin
120 grams spinach
6 slices tasty (block) cheese
6 slices ham
preheat oven to 180 c.
lightly spray a pot or pan with cooking oil and wilt spinach. put aside.
cut 6 slices into each breast (widthways)about 3/4 of the way through.
place each breast onto a largish piece of foil.
cut each cheese slice in quarters (widthways).
cut each ham slice into quarters.
place a piece of cheese into each slice of the chicken, then a piece of ham and then a bit
of spinach. sprinkle with some seasoned salt. do the same with each breast.
wrap the filled chicken breasts in the foil.
place the 4 foil parcels on a tray and cook for 35 - 40 minutes or until the chicken is cooked (depends on size of the breasts).
take the breasts carefully out of the foil, plate and serve with sauce.
1 jar dolmio extra garlic spaghetti sauce (or any tomato garlic sauce)
4 rashers short cut bacon, diced
300 grams mushrooms, sliced
200 mls thickened cream
in a pot or pan, saute the mushrooms and bacon until mushrooms are 3/4
cooked. add the sauce.
simmer for 5 minutes then add the cream. bring to not quite boiling.
serve over chicken.
NOTE: most recipes for this cook the chicken on a tray or in a dish.
I prefer to cook the chicken sealed in the foil so it doesn't dry