eCook Meal
Strandveld’s Hasselback Chicken
with a charred stone fruit & almond brittle salad
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R279.27
for 4 servings · R69.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Dressing needs 100 mlReduced Oil Balsamic Dressing with Blueberries 300 ml 300 ml at R54.99 · 33% of packR18.33
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 720 gBulk Large Carrots 3 kg 3 kg at R45.00 · 24% of packR10.80
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Honey needs 20 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 4% of packR5.60
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Stone Fruits needs 2Loxtonia Non-Alcoholic Stone Fruit Flavoured Apple Cider 4 x 340 ml R129.99 · whole pack (size can't be divided)R129.99
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Mozzarella Cheese needs 150 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 25% of packR31.25
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Strandveld’s Hasselback Chicken?
The preparation time for Strandveld’s Hasselback Chicken with a charred stone fruit & almond brittle salad is between 30 and 45 minutes.
What is the total time required to make Strandveld’s Hasselback Chicken with a charred stone fruit & almond brittle salad?
The total time required to make Strandveld’s Hasselback Chicken with a charred stone fruit & almond brittle salad is between 45 and 60 minutes.
How many servings does Strandveld’s Hasselback Chicken provide?
4 servings
What are the main ingredients in Strandveld’s Hasselback Chicken?
Almonds, Balsamic Dressing, Carrot, Chicken, Chicken Breast, Fresh Basil, Honey, Mozzarella Cheese, NOMU Italian Rub, Salad Leaves, Stone Fruit, Tomato
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?
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. 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. 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). 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. 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. 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.
What should be prepared from my kitchen to make Strandveld’s Hasselback Chicken?
Almonds, Balsamic Dressing, Carrot, Chicken, Chicken Breast, Fresh Basil, Honey, Mozzarella Cheese, NOMU Italian Rub, Salad Leaves, Stone Fruit, Tomato
How many calories does Strandveld’s Hasselback Chicken have?
665 calories
How much fat content does Strandveld’s Hasselback Chicken have?
grams