Italian-style hasselback chicken
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This Italian-inspired dish of chicken stuffed with pesto,mozzarella and tomato makes a great midweek meal, but is also special enough for entertaining
Ingredients
New potatoes, raw
500 g, halved
Olive Oil
½ tablespoon(s)
Garlic
3 clove(s)
Chicken breast, skinless, raw
4 medium
Green Pesto
2 tablespoon(s), level
Light Mozzarella
250 g, cut into 14 equal slices
Tomato
4 large, cut into 14 equal slices
Green Beans
300 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large roasting tin and drizzle with half the oil. Add the garlic, season, and roast for 30-35 minutes until golden.
2
Meanwhile, line a second roasting tin with baking paper. Cut each chicken fillet with the Hasselback Cutter to make 7 deep cuts about three-quarters of the way through, and transfer to the prepared tin. Spread a little of the pesto into each cut. Cut each slice of mozzarella and tomato in half (so you have 14/28 of each) and tuck a slice of each into the cuts. Bake for 25 minutes, until the chicken is cooked through and the mozzarella is melted.
3
Meanwhile, bring a pan of water to the boil, add the beans and cook for 3-4 minutes until tender. Drain and serve with the hasselback chicken and potatoes.
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