Smoked Gouda Hasselback Chicken

Last fall I had posted a recipe for loaded hasselback potatoes which became quite popular on the site. If you’re not real familiar with this technique, here’s the deal.

Hasselback is a cooking method in which potatoes or other items are sliced not quite all the way through in thin, even layers, which can be stuffed or topped with additional items. Its a way of creating more surface area for flavors and additional texture.

The name ‘hasselback’ comes from a restaurant in Stockholm, Sweden. Originally, it was a 20-seat tavern named ‘Dunderhyttan’, that sat on a steep slope in the midst of a hazelnut thicket. The Swedish word for the hazelnut thicket is ‘hassel’ and that steep slope is a ‘backen’. In 1853 the doors of the much larger and updated Hasselbacken Restaurant were opened to the rich & famous of Stockholm.

In 1953, the famous hasselback potato was created by Leif Elisson who was one of the restaurant’s trainee chefs.

The answer to whether or not you should hasselback something is a personal matter. To me it seems only logical to use the same technique to dress up chicken.

Print Recipe
Smoked Gouda Hasselback Chicken
Instructions
  1. Place shredded zucchini on paper towel & sprinkle lightly with salt. Cover & blot with another piece of paper towel. Allow to sit for an hour or until moisture is absorbed. Place zucchini in a bowl.
  2. In a large sauté pan over medium heat, add the bacon & cook for 3-4 minutes. Add shallot, garlic & mushrooms. Cook & stir about 3 minutes or until fragrant. Remove from heat & allow to cool for about 5 minutes. Add bacon mixture to shredded zucchini.
  3. Preheat oven oven to 350 F. Line a baking sheet with foil & coat with cooking spray, set aside.
  4. Slice each chicken breast crosswise into 3/4-inch thick slices making sure not to slice all the way through. Transfer to prepared pan.
  5. Alternately stuff slits with sliced apple, gouda cheese & bacon/veg mixture. Season chicken with salt, pepper & spices. Sprinkle with shredded mozzarella cheese.
  6. Bake 20-25 minutes or until chicken is no longer pink. Garnish with parsley before serving if you wish.