The other day I asked the Skinnymixers Facebook Group for a suggestion on what I could serve visiting friends and their kids for lunch. Hasselback Chicken made the final cut, as Katie my other friend has suggested it a few times now to me.
We made it the more traditional way, by stuffing the chicken breasts with individual ingredients and I remarked that I couldn’t believe it took us 20 minutes to stuff 6 chicken breasts! This Thermal cooker recipe speeds up the stuffing process by blending all of the ingredients together, I had this ready within 5 minutes.
Feel confident to experiment with the ingredients, and check the notes for a dairy free option.
Love Nik xx
I hate the wastage of constantly buying fresh herbs and can’t seem to keep an outdoor herb garden alive (apparently they need water!). A couple of years ago I came across this Australian made innovation called the UrbiPod. It has featured in Nik’s Favourite Things a couple of years running now. If you have black thumbs like me and love to cook with herbs, then it is definitely something that you should investigate!
Ingredients
- 4 large or 6 medium chicken breasts
- 30 g parmesan cheese - cubed
- 100-120 g fresh mozzarella - drained weight, cubed small
- 80 g tomato pizza paste - I use pizza paste as its lower in carbs! or my pizza sauce
- 50 g butter - cubed (LCHF option, omit for lower calories)
- 15 fresh basil leaves
- 2 cloves of garlic - peeled
- 1/8 th tsp chilli powder - optional
- large pinch of salt and pepper
Instructions
- Preheat oven to 200°C or 400°F.
- Prepare chicken breasts with 1 cm thick slices over the top to create pockets.
- Add parmesan cheese to mixer bowl, mill for 5 sec/speed 9/MC on.
- Add remaining ingredients, except for chicken, and blend for 10 sec/speed 5/MC on.
- Stuff chicken breasts evenly with mixture and bake in oven for around 15 mins on a baking tray or until cooked through. Be mindful not to overcook the chicken breast!
Notes
Nutrition
and then