I’ve always been fascinated by the Hassleback Potato. What a great way to inject flavor into a humble ingredient. On the heels of this popular recipe that originated in the Swedish hotel the Hasselbacken Hotel, I’m going to apply the same concept to a Chicken breast. Chicken Tikka is very popular. Chunks of Chicken are marinated, skewered with onion and green peppers and cooked in a tandoor. It can be eaten as is or made into a gravied Chicken Tikka Masala.
In this modern twist, I’m going to marinate the Chicken breast after I cut slits in the flesh and stuff it with onion, peppers and cheese before grilling it in my oven. The Chicken breasts cook up juicy and flavorful and is a great and healthy meal.
For this recipe, I’m using a stove top to oven pan as I like to get some colour at the bottom of my Chicken breast first before I finish it in the oven.
- 3 Chicken breasts
- Juice of ½ Lemon
- 2 tbsps Tandoori Masala
- 2 tsps Ginger & Garlic Paste
- Salt to taste
- 1 green Pepper
- 1 Onion
- 2 slices Cheese
- Remove the Chicken tenders if still attached and make 1 cm slits in the breasts very carefully to not go all the way to the bottom
- Add the Lemon juice, Tandoori masala, Ginger & Garlic paste and marinate
- Cut the green Pepper and Onion very thinly and stuff in the slits of the Chicken breast
- Tear the cheese into small pieces and stuff in the slits as well
- Add some oil to a pan and just sear the bottom before transferring to a 350 degree oven for about 25 minutes till the breasts are cooked all the way through