eCook Meal
Hearty Hasselback Chicken
with a ricotta, fresh basil & lemon stuffing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R349.90
for 4 servings · R87.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
-
Fresh Basil needs 12 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR2.25
-
Plum Tomatoes needs 4Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Ricotta needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
Not in the Woolies basket — source these elsewhere:
- Dijon Dressing
- NOMU Spanish Rub
- Ancient Grain Mix
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 30 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 45 minutes.
How many servings does Hearty Hasselback Chicken provide?
4 servings
What are the main ingredients in Hearty Hasselback Chicken?
Ancient Grain Mix, Chicken, Chicken Breast, Chickpeas, Dijon Dressing, Fresh Basil, Guacamole, Lemon, NOMU Spanish Rub, Plum Tomato, Ricotta, Spinach
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Hearty Hasselback Chicken?
Ancient Grain Mix, Chicken, Chicken Breast, Chickpeas, Dijon Dressing, Fresh Basil, Guacamole, Lemon, NOMU Spanish Rub, Plum Tomato, Ricotta, Spinach
How many calories does Hearty Hasselback Chicken have?
945 calories
How much fat content does Hearty Hasselback Chicken have?
grams