What are the main ingredients in Strandveld’s Hasselback Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Strandveld’s Hasselback Chicken?

Calories: 665, Carbs: 66 grams, Fat: grams, Protein: 51.7 grams, Sugar: 47.4 grams, Salt: 597 grams

How do I prepare Strandveld’s Hasselback Chicken?

ALMOND BRITTLE: Place the chopped almonds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 20g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour onto a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving. ROAST CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PREP STEP: While the carrot wedges are roasting, slice the cheese. Rinse and slice the tomato into half-moons. Rinse and cut the stone fruit into wedges, discarding the pip. Rinse and roughly shred the salad leaves. Drain and roughly chop the sun-dried tomatoes. Rinse, pick, and roughly tear the basil. HASSELBACK CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, cut little pockets for the stuffing by cutting 3 or 4 incisions at the top of the chicken, about one finger apart (be careful not to cut all the way through to the bottom). Coat the chicken (including the inside of the pockets) in oil, the NOMU rub, and seasoning. Fill each pocket with the tomato half-moons and the cheese slices. Place the stuffed chicken on a lightly greased baking tray. Bake in the oven until golden and cooked through, about 20 minutes. STUNNING SALAD: Place a pan or griddle pan over high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. In a salad bowl, combine the shredded salad leaves, the chopped sun-dried tomatoes, the charred stone fruit, and ½ the torn basil. Toss through the balsamic dressing. WOW, CHEF!: Plate up the stuffed hasselback chicken and the carrot wedges. Serve the stone fruit salad alongside, sprinkled with the almond brittle. Garnish with the remaining basil.

What should be prepared from my kitchen to make Strandveld’s Hasselback Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Strandveld’s Hasselback Chicken

Name: Strandveld’s Hasselback Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

This bound-to-be-a-classic features a chicken breast that is hasselbacked and stuffed with fresh tomato & mozzarella. Served with oven-roasted carrot wedges and a showstopping salad featuring charred stone fruit, sun-dried tomatoes, fresh basil, and almond brittle.

Strandveld’s Hasselback Chicken

with a charred stone fruit & almond brittle salad

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Balsamic Dressing
Carrot
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Honey
Mozzarella Cheese
NOMU Italian Rub
Salad Leaves
Stone Fruit
Stone Fruits
Sun-Dried Tomatoes
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Strandveld’s Hasselback Chicken

Serves 1

ALMOND BRITTLE
Place the chopped almonds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 10g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour onto a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROAST CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
While the carrot wedges are roasting, slice the cheese. Rinse and slice the tomato into half-moons. Rinse and cut ½ of the stone fruit into wedges, discarding the pip. Rinse and roughly shred the salad leaves. Drain and roughly chop the sun-dried tomatoes. Rinse, pick, and roughly tear the basil.
HASSELBACK CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, cut little pockets for the stuffing by cutting 3 or 4 incisions at the top of the chicken, about one finger apart (be careful not to cut all the way through to the bottom). Coat the chicken (including the inside of the pockets) in oil, the NOMU rub, and seasoning. Fill each pocket with the tomato half-moons and the cheese slices. Place the stuffed chicken on a lightly greased baking tray. Bake in the oven until golden and cooked through, about 20 minutes.
STUNNING SALAD
Place a pan or griddle pan over high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. In a salad bowl, combine the shredded salad leaves, the chopped sun-dried tomatoes, the charred stone fruit, and ½ the torn basil. Toss through the balsamic dressing.
WOW, CHEF!
Plate up the stuffed hasselback chicken and the carrot wedges. Serve the stone fruit salad alongside, sprinkled with the almond brittle. Garnish with the remaining basil.

Almonds - 10g
Honey - 5ml
Carrot - 240g
Mozzarella Cheese - 40g
Tomato - 1
Stone Fruit - 1
Salad Leaves - 20g
Sun-dried Tomatoes - 30g
Fresh Basil - 3g
Free-range Chicken Breast - 1
NOMU Italian Rub - 10ml
Balsamic Dressing - 25ml

Download the Recipe

Serves 2

ALMOND BRITTLE
Place the chopped almonds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 20g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour onto a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROAST CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
While the carrot wedges are roasting, slice the cheese. Rinse and slice the tomato into half-moons. Rinse and cut the stone fruit into wedges, discarding the pip. Rinse and roughly shred the salad leaves. Drain and roughly chop the sun-dried tomatoes. Rinse, pick, and roughly tear the basil.
HASSELBACK CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, cut little pockets for the stuffing by cutting 3 or 4 incisions at the top of the chicken, about one finger apart (be careful not to cut all the way through to the bottom). Coat the chicken (including the inside of the pockets) in oil, the NOMU rub, and seasoning. Fill each pocket with the tomato half-moons and the cheese slices. Place the stuffed chicken on a lightly greased baking tray. Bake in the oven until golden and cooked through, about 20 minutes.
STUNNING SALAD
Place a pan or griddle pan over high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. In a salad bowl, combine the shredded salad leaves, the chopped sun-dried tomatoes, the charred stone fruit, and ½ the torn basil. Toss through the balsamic dressing.
WOW, CHEF!
Plate up the stuffed hasselback chicken and the carrot wedges. Serve the stone fruit salad alongside, sprinkled with the almond brittle. Garnish with the remaining basil.

Almonds - 20g
Honey - 10ml
Carrot - 480g
Mozzarella Cheese - 80g
Tomato - 1
Stone Fruit - 1
Salad Leaves - 40g
Sun-dried Tomatoes - 60g
Fresh Basil - 5g
Free-range Chicken Breasts - 2
NOMU Italian Rub - 20ml
Balsamic Dressing - 50ml

Download the Recipe

Serves 3

ALMOND BRITTLE
Place the chopped almonds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 30g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour onto a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROAST CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
While the carrot wedges are roasting, slice the cheese. Rinse and slice the tomatoes into half-moons. Rinse and cut 1½ of the stone fruits into wedges, discarding the pips. Rinse and roughly shred the salad leaves. Drain and roughly chop the sun-dried tomatoes. Rinse, pick, and roughly tear the basil.
HASSELBACK CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, cut little pockets for the stuffing by cutting 3 or 4 incisions at the top of the chicken, about one finger apart (be careful not to cut all the way through to the bottom). Coat the chicken (including the inside of the pockets) in oil, the NOMU rub, and seasoning. Fill each pocket with the tomato half-moons and the cheese slices. Place the stuffed chicken on a lightly greased baking tray. Bake in the oven until golden and cooked through, about 20 minutes.
STUNNING SALAD
Place a pan or griddle pan over high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. In a salad bowl, combine the shredded salad leaves, the chopped sun-dried tomatoes, the charred stone fruit, and ½ the torn basil. Toss through the balsamic dressing.
WOW, CHEF!
Plate up the stuffed hasselback chicken and the carrot wedges. Serve the stone fruit salad alongside, sprinkled with the almond brittle. Garnish with the remaining basil.

Almonds - 30g
Honey - 15ml
Carrot - 360g
Mozzarella Cheese - 120g
Tomatoes - 2
Stone Fruits - 2
Salad Leaves - 60g
Sun-dried Tomatoes - 90g
Fresh Basil - 8g
Free-range Chicken Breasts - 3
NOMU Italian Rub - 30ml
Balsamic Dressing - 75ml

Download the Recipe

Serves 4

ALMOND BRITTLE
Place the chopped almonds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 40g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour onto a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROAST CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
While the carrot wedges are roasting, slice the cheese. Rinse and slice the tomatoes into half-moons. Rinse and cut the stone fruits into wedges, discarding the pips. Rinse and roughly shred the salad leaves. Drain and roughly chop the sun-dried tomatoes. Rinse, pick, and roughly tear the basil.
HASSELBACK CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, cut little pockets for the stuffing by cutting 3 or 4 incisions at the top of the chicken, about one finger apart (be careful not to cut all the way through to the bottom). Coat the chicken (including the inside of the pockets) in oil, the NOMU rub, and seasoning. Fill each pocket with the tomato half-moons and the cheese slices. Place the stuffed chicken on a lightly greased baking tray. Bake in the oven until golden and cooked through, about 20 minutes.
STUNNING SALAD
Place a pan or griddle pan over high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. In a salad bowl, combine the shredded salad leaves, the chopped sun-dried tomatoes, the charred stone fruit, and ½ the torn basil. Toss through the balsamic dressing.
WOW, CHEF!
Plate up the stuffed hasselback chicken and the carrot wedges. Serve the stone fruit salad alongside, sprinkled with the almond brittle. Garnish with the remaining basil.