Subj : BH&G 3626
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 22:28:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hasselback Chicken
 Categories: Poultry, Vegetables, Cheese, Herbs, Greens
      Yield: 4 Servings
 
      1 tb Olive oil
  1 1/2 lb Skinned, boned chicken
           - breast halves
      1    Shallot; thin sliced
      1 cl Garlic; minced
      2 c  Spinach; coarse chopped
      8    Oil-packed sun-dried
           - tomatoes; fine chopped
    1/2 ts Crushed red pepper flakes
      4 oz Goat cheese; crumbled
     16 sl 94 oz) smoked gouda cheese
    1/4 ts (ea) salt & black pepper
    1/4 ts Paprika
      4 oz Shredded mozzarella cheese
           Italian flat-leaf parsley
           - (opt)
 
  Set oven to 350ºF/175ºC.
  
  Line a baking sheet with foil and coat with nonstick
  cooking spray, set aside.
  
  Heat oil in a large skillet over medium-high heat. Add
  shallot and garlic. Cook and stir about 3 minutes or
  until fragrant. Add spinach, tomatoes, and red pepper
  flakes. Cook and stir until spinach is slightly wilted,
  about 3 to 5 minutes. Remove from heat, stir in goat
  cheese.
  
  Arrange chopsticks or wooden spoons lengthwise on
  opposite sides of one chicken breast on the cutting
  board. Slice chicken crosswise in 3/4" thick slices,
  stopping the knife when it reaches the chopsticks or the
  wooden spoons to prevent slicing all the way through.
  Transfer to prepared pan.
  
  Alternately stuff the slits with spinach mixture and
  gouda cheese. Season chicken with salt, pepper, and
  paprika. Sprinkle with mozzarella cheese. Bake 20 to 25
  minutes or until chicken is no longer pink. If desired,
  sprinkle with parsley before serving.
  
  Makes: 4 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Life is a hereditary disease.
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