eCook Meal
HEARTY HASSELBACK CHICKEN
with a ricotta, fresh basil & lemon stuffing
Juicy roast chicken breast, infused with the fresh flavours of a creamy, tangy stuffing. With a jumble of red quinoa, baby spinach, and roast chickpeas and tomatoes for whole-hearted warmth and nourishment.
Serving guide
Choose your portion size.
ROAST TOMATOES & Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some Lemon zest and seasoning to taste and mix well. Pat the Chicken breast dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breast on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the flesh from the remaining half and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 1 Lemon wedge and season to taste. When the Chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback Chicken on top and fleck with the Avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!
ROAST TOMATOES & Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some Lemon zest and seasoning to taste and mix well. Pat the Chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the Avocado and remove the pip. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 3 Lemon wedges and season to taste. When the Chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback Chicken on top and fleck with the Avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!
ROAST TOMATOES & Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some Lemon zest and seasoning to taste and mix well. Pat the Chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the Avocado and remove the pip. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 3 Lemon wedges and season to taste. When the Chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback Chicken on top and fleck with the Avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!
ROAST TOMATOES & Chickpeas
Preheat the oven to 200°C. Place the drained Chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some Lemon zest and seasoning to taste and mix well. Pat the Chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the avocados and remove the pips. Scoop out the flesh and cut into cubes. Squeeze over some Lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 6 Lemon wedges and season to taste. When the Chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback Chicken on top and fleck with the Avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.97
for 4 servings · R41.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Avocado needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
-
Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Free-Range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Dijon Dressing
- NOMU Spanish Rub
- Red Quinoa
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for HEARTY HASSELBACK CHICKEN?
The preparation time for HEARTY HASSELBACK CHICKEN with a ricotta, fresh basil & lemon stuffing is between 15 and 25 minutes.
What is the total time required to make HEARTY HASSELBACK CHICKEN with a ricotta, fresh basil & lemon stuffing?
The total time required to make HEARTY HASSELBACK CHICKEN with a ricotta, fresh basil & lemon stuffing is between 30 and 40 minutes.
How many servings does HEARTY HASSELBACK CHICKEN provide?
4 servings
What are the main ingredients in HEARTY HASSELBACK CHICKEN?
Avocado, Baby Spinach, Baby Tomato, Chicken, Chicken Breast, Chickpeas, Dijon Dressing, Fresh Basil, Lemon, NOMU Spanish Rub, Red Quinoa, Ricotta Cheese
What is the nutritional information of HEARTY HASSELBACK CHICKEN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare HEARTY HASSELBACK CHICKEN?
ROAST TOMATOES & CHICKPEAS: Preheat the oven to 200°C. Place the drained chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway. COOK THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm. HASSLE-FREE HASSELBACK!: Make a bed of jam-packed quinoa. Place the hasselback chicken on top and fleck with the avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish! HASSELBACK: Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some lemon zest and seasoning to taste and mix well. Pat the chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden. AVO SALSA: Halve the avocado and remove the pip. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving. QUINOA SALAD: Combine the Dijon Dressing in a bowl with the juice from 3 lemon wedges and season to taste. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
What should be prepared from my kitchen to make HEARTY HASSELBACK CHICKEN?
Avocado, Baby Spinach, Baby Tomato, Chicken, Chicken Breast, Chickpeas, Dijon Dressing, Fresh Basil, Lemon, NOMU Spanish Rub, Red Quinoa, Ricotta Cheese
How many calories does HEARTY HASSELBACK CHICKEN have?
calories
How much fat content does HEARTY HASSELBACK CHICKEN have?
grams