What are the main ingredients in Hearty Hasselback Chicken?

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

What is the nutritional information of Hearty Hasselback Chicken?

Calories: 945, Carbs: 92 grams, Fat: grams, Protein: 63.7 grams, Sugar: 20.2 grams, Salt: 419 grams

How do I prepare Hearty Hasselback Chicken?

HASSLE-FREE!: Make a bed of jam-packed ancient grains and place the hasselback chicken on top. Sprinkle over the remaining fresh basil and lemon zest to taste. Dollop over the guacamole and serve! Delish! GROOVY GRAINS: Place a pot over a medium heat. When hot, toast the grains for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving. DAVID HASSELBACK: Combine the ricotta and ¾ of the chopped basil in a bowl. Add some lemon zest, seasoning, 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 the breasts, 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 hot oven for 20 minutes until cooked through and golden. GRAIN SALAD: Combine the Dijon dressing in a bowl with the juice from 2 lemon wedges and seasoning. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked grains and rinsed spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the grains and spinach. Toss until the spinach is wilted. Be careful if your roasting tray is still hot! Toss through the Dijon dressing (to taste) and any leftover ricotta stuffing. ROAST TOMS & CHICKPEAS: Preheat the oven to 200°C. Place the drained chickpeas and tomato wedges on a roasting tray. Coat in oil, 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.

What should be prepared from my kitchen to make Hearty Hasselback Chicken?

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

Hearty Hasselback Chicken

Name: Hearty Hasselback Chicken
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Juicy roast chicken breast infused with the fresh flavours of a creamy and tangy stuffing. A jumble of ancient grains, spinach, roast chickpeas and tomatoes complete this meal for whole-hearted warmth and nourishment.

Hearty Hasselback Chicken

with a ricotta, fresh basil & lemon stuffing

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Ancient Grain Mix
Chicken
Chickpeas
Dijon Dressing
Free-range Chicken Breasts
Fresh Basil
Guacamole
Lemon
Lemons
NOMU Spanish Rub
Plum Tomato
Plum Tomatoes
Ricotta
Spinach

From your kitchen:

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

Serves 1

ROAST TOMS & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and tomato wedges on a roasting tray. Coat in oil, 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.
GROOVY GRAINS
Place a pot over a medium heat. When hot, toast the grains for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.
DAVID HASSELBACK
Combine the ricotta and ¾ of the chopped basil in a bowl. Add some lemon zest, seasoning, 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 hot oven for 20 minutes until cooked through and golden.
GRAIN SALAD
Combine the Dijon dressing in a bowl with the juice from 1 lemon wedge and seasoning. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked grains and rinsed spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the grains and spinach. Toss until the 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!
Make a bed of jam-packed ancient grains and place the hasselback chicken on top. Sprinkle over the remaining fresh basil and lemon zest to taste. Dollop over the guacamole and serve! Delish!

Chickpeas - 120g
Plum Tomato - 1
NOMU Spanish Rub - 5ml
Ancient Grain Mix - 90ml
Ricotta - 50g
Fresh Basil - 4g
Lemon - 1
Free-range Chicken Breasts - 1
Dijon Dressing - 15ml
Spinach - 20g
Guacamole - 80g

Download the Recipe

Serves 2

ROAST TOMS & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and tomato wedges on a roasting tray. Coat in oil, 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.
GROOVY GRAINS
Place a pot over a medium heat. When hot, toast the grains for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.
DAVID HASSELBACK
Combine the ricotta and ¾ of the chopped basil in a bowl. Add some lemon zest, seasoning, 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 the breasts, 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 hot oven for 20 minutes until cooked through and golden.
GRAIN SALAD
Combine the Dijon dressing in a bowl with the juice from 2 lemon wedges and seasoning. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked grains and rinsed spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the grains and spinach. Toss until the 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!
Make a bed of jam-packed ancient grains and place the hasselback chicken on top. Sprinkle over the remaining fresh basil and lemon zest to taste. Dollop over the guacamole and serve! Delish!

Chickpeas - 240g
Plum Tomatoes - 2
NOMU Spanish Rub - 10ml
Ancient Grain Mix - 180ml
Ricotta - 100g
Fresh Basil - 8g
Lemon - 1
Free-range Chicken Breasts - 2
Dijon Dressing - 30ml
Spinach - 40g
Guacamole - 160g

Download the Recipe

Serves 3

ROAST TOMS & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and tomato wedges on a roasting tray. Coat in oil, 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.
GROOVY GRAINS
Place a large pot over a medium heat. When hot, toast the grains for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.
DAVID HASSELBACK
Combine the ricotta and ¾ of the chopped basil in a bowl. Add some lemon zest, seasoning, 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 the breasts, 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 hot oven for 20 minutes until cooked through and golden.
GRAIN SALAD
Combine the Dijon dressing in a bowl with the juice from 3 lemon wedges and seasoning. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked grains and rinsed spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the grains and spinach. Toss until the 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!
Make a bed of jam-packed ancient grains and place the hasselback chicken on top. Sprinkle over the remaining fresh basil and lemon zest to taste. Dollop over the guacamole and serve! Delish!

Chickpeas - 360g
Plum Tomatoes - 3
NOMU Spanish Rub - 15ml
Ancient Grain Mix - 270ml
Ricotta - 150g
Fresh Basil - 10g
Lemons - 2
Free-range Chicken Breasts - 3
Dijon Dressing - 45ml
Spinach - 60g
Guacamole - 240g

Download the Recipe

Serves 4

ROAST TOMS & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and tomato wedges on a roasting tray. Coat in oil, 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.
GROOVY GRAINS
Place a large pot over a medium heat. When hot, toast the grains for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.
DAVID HASSELBACK
Combine the ricotta and ¾ of the chopped basil in a bowl. Add some lemon zest, seasoning, 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 the breasts, 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 hot oven for 20 minutes until cooked through and golden.
GRAIN SALAD
Combine the Dijon dressing in a bowl with the juice from 4 lemon wedges and seasoning. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked grains and rinsed spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the grains and spinach. Toss until the 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!
Make a bed of jam-packed ancient grains and place the hasselback chicken on top. Sprinkle over the remaining fresh basil and lemon zest to taste. Dollop over the guacamole and serve! Delish!