Chicken Hasselback

Serves 4 Prep Time 10 minutes   Cook Time 30 minutes   Rated:


I did whip this up in a fab moment when seeking something is my want. Lately with all this filming (which comes around mighty fast between shoot days) I have been pulling ideas from everywhere and one night in a panic for a dish for a shooting day, this happened. It is completely yummo and not in anyway dairy free, gluten free, vegetarian, fat free, taste free. Complete opposite of all of those things and worth every delicious mouthful.

Please enjoy. And then enjoy again.

(And when pronounced with the correct accent, you get a free laugh out of it as well!)

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  • 100 Grams Gouda cheese, cubed
  • 100 Grams Swiss cheese, cubed
  • 3 cloves garlic
  • 1 brown onion, quartered
  • 50 Grams Butter BUY
  • 2 Teaspoons paprika
  • Pink salt to taste
  • 200 Grams baby spinach leaves
  • 50 Grams panko breadcrumbs
  • 4 boneless, skinless Chicken breasts



Preheat oven to 180°C.


Place cheeses into Thermomix bowl and mill 10 sec/speed 8. Remove from bowl and set aside.


Place garlic, onion and butter into Thermomix bowl and chop 3 sec/speed 5. Sauté 5 min/Varoma/speed 1/MC off.


Add seasoning and spinach and cook 4 min/100°C/Reverse/speed 1.


Remove from bowl and cool slightly before adding the panko and milled cheeses, stirring through with a spatula. Reserve a little of the cheese for topping.


Slice each chicken breast widthwise approximately 1cm apart, almost to the base of the breast, but not cutting right through.


Fill each slice with the spinach mixture and top with reserved grated cheeses.


Bake 20-30 minutes until cooked through and golden.


Serve with salad or steamed vegies of choice.

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