Hasselback Stuffed Chicken is stuffed with artichoke hearts, sun-dried tomatoes, plenty of cheese, and then roasted until tender and bursting with flavor.
I make no apologies for that fact that I love stuffing of any kind. When I cook something that’s been stuffed with something else, it just sets a special tone to the occasion that brings people running–a sort of if you stuff it, they will come situation occurs. The cacophony of expressive Oooo! and Aaaahh! from around the table at the sight of a seemingly elaborate stuffed dinner is very gratifying to the home cook. Besides the accolades, stuffing just about anything tasty with something even more flavorful is just good policy on the culinary front.
Now, I’m not talking stuffing that borders on ludicrous like a turducken. Let’s be real. Nobody has time for a turducken, least of all this mama of four. Turducken is proof positive that some people need better hobbies.
I take a more realistic approach to stuffing: combine a few tasty nibbles, stuff them as quickly and efficiently as possible into something else before cooking, then serve it up and sit back and relish in the fact that your guests are seriously impressed. Oh–this is the most important step–keep the secret that the whole affair took very little effort to prepare.
It’s that kind of attitude that leads me to serve Rosemary Pesto Pork Roast filled with Apples, Spinach and Gouda for more holiday dinners than not. Chicken with Proscuitto Roll Ups are a quick and easy crock pot dinner that makes a frequent weekday appearance on our table, and if my kids are really lucky, I’ll whip up a batch of Chocolate Chip Cookie Dough Stuffed Cupcakes for dessert. In fact, I think it’d be fun to host a dinner party in which every course is stuffed! I’ll call it a Stuff All the Things Party.
One of my favorite tricks is to stuff chicken with cheese (and maybe a vegetable or two) to make an otherwise ordinary dinner really special. My plan was to create a stuffed chicken recipe with an unusual combination of things than what wouldn’t normally be expected to be stuffed in a chicken breast. I quickly decided on going with a sort of sun-dried tomato and artichoke heart dip kind of vibe. Stuffing a chicken breast is kind of a pain in that it requires slitting the side of a chicken breast and creating an internal pocket in which to hold the stuffing. Creating the pocket isn’t that difficult but they don’t hold much, so the stuffing is more of an accent than an integral part of the meal. I wanted the stuffing to be an equal partner, but I hadn’t quite figured out how to accomplish it. Then Bonus Mom made a Hasselback style chicken filled with spinach and ricotta cheese for my Dad’s birthday dinner.
Hasselback Chicken is prepared much like the potatoes of the same name–by filling several tiny slits on top of the chicken breast with stuffing. Brilliant! This Hasselback Stuffed Chicken is filled with artichoke hearts, sun-dried tomatoes, a blend of cheeses, and then oven roasted until tender and bursting with flavor. I highly recommend getting this one on the menu as soon as possible.
Go forth! Stuff All the Things!
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