Monday, 26 February 2018

Hassleback Chicken

This has now become a firm family favourite in the Speed house. Its fresh, tasty, very low fat and super simple to make. With very little prep time and then you just chuck it in the oven its great for a healthy dinner after work.


Skinless chicken breast (one per person)
Red/orange/yellow peper
Beef tomato
Grated Mozzarella 
Salt and pepper to season

You could also add any veggies you fancy; red onion, aubergine, mushrooms, the choice is yours.

Step 1:

Pre heat the oven to 180C/350F/ Gas Mark 4
Then prep your veggies. These need to be sliced approx 5mm thick, much thicker than that and it will be difficult to stuff the chicken! Pop these to one side.

Step 2:

Place a wooden spoon either side of the chicken breast, so the meat is wedged between the two handles, these will help to stop you slicing all the way through. Cut a slice at regular spaces along the chicken breast (as seen in the photo.)

Step 3:

Place the chicken into an oven proof dish and fill each slice with the vegetables. You should be able to get a couple of slice in each cut.
Any spare veggies can be placed around the chicken breast in the dish. Waste not want not!

Step 4:

Sprinkle the meat and vegetables with mozzarella and season. Cover with tin foil.

Step 5:

Bake in the oven for 25 minutes, then remove the foil and return to the oven.

Step 6:

Continue to bake until the chicken is thoroughly cooked and the the cheese is nicely golden.

Step 7:

Serve and enjoy!

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