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Hasselback Chicken Breasts with Roasted Vegetables

Hasselback Chicken
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Hasselback Chicken Breasts with Roasted Vegetables

This delightful recipe for hasselback sliced chicken breast filled with a tasty capsicum relish and topped off with a crispy melted cheese crust sitting nicely on top of a bed of fresh baby spinach and sweet roasted vegetables is an easy winter warmer
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Dish
Cuisine: Australian
Cooking Method: Oven Baked
Special Diet: Gluten-Free, Not Suitable for Coeliacs
Nutrition Profile: Low Calorie Option
Servings: 2 servings
Calories: 678kcal
Author: The Cook

Equipment

  • Baking Paper
  • 2 Baking Trays
  • Large Bowl

Ingredients

  • 2 sweet potatoes, washed, trimmed, unpeeled (see Note 1)
  • 1 beetroot, washed, trimmed, unpeeled (see Note 1)
  • 1 red capsicum
  • 1 red onion
  • 1 tablespoon olive oil
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 2 skinless boneless chicken breasts, about 185 g each
  • 3 tablespoons char-grilled capsicum relish
  • 1 pinch salt, or to taste
  • 2 grinds freshly ground black pepper, or to taste
  • 50 g shredded Cheddar cheese
  • 30 g baby spinach leaves
  • 1 teaspoon white wine vinegar, (see Note 2)
  • 3 tablespoons garlic aioli

Instructions

  • Preheat the oven to 220° C. (425°F ; Gas Mark 7 -8). Line 2 oven trays with baking paper.
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  • Cut the sweet potato and beetroot (both unpeeled) into 1 cm (⅜") cubes. Cut the capsicum in half lengthwise, remove seeds and ribs then slice into 1 cm (⅜") strips. Cut the red onion into 2 cm (¾") wedges. (see Note 3)
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  • Add the vegetables to a medium sized bowl; drizzle with olive oil and season with salt and black pepper, to taste. Toss to coat then arrange in a single layer on a lined oven tray. Roast for 25 minutes, or until tender.
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  • Meanwhile, cut deep slices into each chicken breast at 1 cm (⅜") intervals, taking care not to cut all the way through. Place the chicken, cut-sides up, on a second oven tray lined with baking paper and fill the slices with the char-grilled capsicum relish (see Note 4). Season with a generous pinch of salt and freshly ground black pepper, then sprinkle with the shredded Cheddar cheese.
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  • Bake the chicken until cooked through (depending on thickness 12-16 minutes). (see Note 5)
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  • To serve; In a large bowl, combine the roasted veggies, baby spinach leaves, a drizzle of olive oil and the vinegar. Season to taste with salt and pepper and toss to coat .(see Note 6)
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  • Divide the bowl of vegetables between 2 dinner plates and top with equal portions of hasselback chicken breast. Serve with the garlic aioli (For the low-calorie option, serve without the garlic aioli.)
    Hasselback Chicken
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Notes

  1. It is not necessary to peel the vegetables. Simply give them a good wash and trim ;
  2. Substitute the white wine vinegar for red wine vinegar according to your preference ;
  3. Cut the veggies to the correct size so they cook in the allocated time ;
  4. Finely chop the capsicum relish before spread on chicken, it makes it easier to fit between the chicken slices ;
  5. Chicken is cooked through when it is no longer pink inside ;
  6. Toss the veggies just before serving to keep the baby spinach leaves from going limp.

Nutrition

Serving: 1serving | Calories: 678kcal | Carbohydrates: 51g | Protein: 50g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 1179mg | Potassium: 1570mg | Fiber: 8g | Sugar: 20g | Vitamin A: 22295IU | Vitamin C: 91.6mg | Calcium: 263mg | Iron: 3mg
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