We already know the hasselback potato is a big hit, but wait until you sink into the chicken-centric version that uses it PERDUE® PERFECT PORTIONS® Chicken Breast to turn it on. As an added bonus, these recipes are designed to make cleaning easy with the one-dish method! Scroll ahead for the easy and easy how-to guides you want to bookmark for your next home meal.
Hasselback Chicken with Spring Vegetables
- 2 PERDUE® PERFECT PORTIONS® Chicken Breast
- 1/2 shallot, thinly sliced
- 1 tomato wedge
- 1 zucchini, 1 pumpkin, thinly sliced in half
- Feta cheese, crush it
- lemon juice from 1 lemon
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon brown sugar, pack
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper, cracked, according to taste
- 1 teaspoon chili powder
- 1 tablespoon of olive oil
The first step
Slice the vegetables into half moon shapes for easy adding to the chicken. Then make horizontal cuts in each section PERDUE® PERFECT PORTIONS® BONELESS, CHICKEN BREAST WITHOUT SKIN and place in a small, oven-proof dish.
Add your greens to the slices you make in your chicken being careful not to get the chicken breasts too full.
Combine brown sugar, paprika, salt, garlic powder, pepper, chili powder, olive oil, lemon juice, and oregano to make a caramel coating for the chicken.
Coat the chicken with a sweet and tangy glaze. Then bake at 350˚F for 20 minutes.
For a little charcoal on your vegetables, roast over high heat for 4 to 6 minutes.
Remove the chicken from the oven, sprinkle with feta cheese, serve with french fries or cucumber salad and enjoy!
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Art direction and recipe development by Alonna Morrison. Photography by Jackie Osborne.
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