Hasselback chicken

Hasselback chicken Has been made in the manly way with hazelback potatoes. You can use ready-made pesto for this dish, but if you want to make your own, you can find the recipe HERE .

2 dl pesto

1 bag of fox cheese, preferably well stored

1 dl grated parmesan

The juice of 1/2 lime

2 finely shredded spring onions

1/2 ts pepper

4 chicken fillets

1 dl panko or sprinkle

Mix everything except chicken and panko. Cut cuts in the chicken with approx. 1 cm apart, but only halfway down. Fill the pockets with the herbal and cheese mixture. Brush with a little olive oil and sprinkle over the panko.

Place the chicken breasts in a grill pan, and grill under a lid for 15-20 minutes. Place the chicken fillets on the grill for a few minutes to give them some grill marks. Do not turn the fillets, as the filling will drain out.

If you do not have a grill, you can put the chicken fillets in an ovenproof dish and bake in the oven at 180 degrees for 15-20 minutes. Feel free to use the grill element for the last few minutes to get a nice crust.

Hasselback chicken can be served with fried mushrooms, boat potatoes and a good salad.

Boat potatoes:

Drizzle a little olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper, sprinkle over a little more oil and put them in the oven at full blast. When they start to get a little color, turn the heat down to 200 degrees and let them cook until they are crispy on the outside and soft on the inside.

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