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
seasoned salt

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

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