Years ago Jim used to make hassleback potatoes.
He would make perfect slices, 1/8" apart, and it was tedious work. Then,
separating each one of those finely executed slices, to fill with Parmesan
cheese wasn’t any easier. Honestly, it took him half of the day, but it was
well worth it! Those potatoes were wonderful, and always got rave reviews from
our guests.
Fast-forward a half dozen years or so when I spotted this recipe for hassleback chicken, and a jalapeño popper version no less; I had to give it a try. It is incredible, and very easy to do. Now, the suggested width of slices into the chicken breast is a quarter of an inch. That would have meant a couple of slices of bacon, and a couple of slices of cheese, per serving. Considering the topping, I figured that was just way too calorie-laden for me. So I took the easy way out, and made my slices about a half of an inch apart, used one piece of bacon, broken into thirds, and one slice of sharp cheddar per chicken breast. I was not unhappy.
Fast-forward a half dozen years or so when I spotted this recipe for hassleback chicken, and a jalapeño popper version no less; I had to give it a try. It is incredible, and very easy to do. Now, the suggested width of slices into the chicken breast is a quarter of an inch. That would have meant a couple of slices of bacon, and a couple of slices of cheese, per serving. Considering the topping, I figured that was just way too calorie-laden for me. So I took the easy way out, and made my slices about a half of an inch apart, used one piece of bacon, broken into thirds, and one slice of sharp cheddar per chicken breast. I was not unhappy.
Like so many things that I make here on the
blog, this is easy to do, and can be made one day prior to baking and serving. Your chicken can be sliced and
stuffed the day ahead; your topping can be made ahead and stored in the
refrigerator as well.
Slightly adapted from Twisted Food
8 oz. cream cheese
1/2 cup Melissa’s Pickled Jalapeños, chopped
2 cups mixed mozzarella & cheddar
1 T. salt
1 T. freshly ground black pepper
3/4 cup heavy cream
4 chicken breasts
Sliced cheddar cheese
1/2 cup Melissa’s Pickled Jalapeños, chopped
2 cups mixed mozzarella & cheddar
1 T. salt
1 T. freshly ground black pepper
3/4 cup heavy cream
4 chicken breasts
Sliced cheddar cheese
Preheat oven to 350°F.
Cook bacon until crisp, drain, and cut each piece unto thirds; set aside.
In a large bowl, mix together the cream cheese, Jalapeños,
two cheeses, salt, pepper, and cream; set aside.
Cut parallel slices down the length of each chicken breast,
place them in a greased casserole dish, and insert alternate slices of cheese
and bacon into each.
Season lightly with freshly ground, cracked pepper and a dusting
of salt, and spoon over dollops of the cheesy popper mixture. Bake for around
40 - 50 minutes until the sauce is bubbling and the chicken has cooked through.
Another easy and impressive dish is this Spinach Artichoke Chicken for Two.
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3 comments:
I was thinking about making some kind of hassleback chicken too Pattie! Great cooking minds thinking alike! Your popper chicken is a brilliant idea!
Jenna
I love jalapeno poppers, so this is going into my "Pattie" file. ;)
Yup! I’ll be making this! I make Hasselback potatoes on occasion using one of those slicers specifically created for them (got tired of trying to make them look perfect on my own!), and to do the same for chicken would be fantastic!!! Like you, I’d begrudgingly use less bacon and cheese. (I do that trick of making 2 pieces out of one slice of bacon all the time. In my mind I really think I’m getting two slices!!!) Hmmm...wonder how the addition of thinly sliced green onions would work? I’m trying this tomorrow!
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