CTV Recipes
Search Recipes
Grilled hasselback chicken
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 2 cups (480 milliliters) baby spinach
- 1/2 cup (120 milliliters) sun-dried tomatoes, cut into strips
- 85 grams Swiss cheese slices, cut into strips
- Olive oil, for grilling
Pesto:
- 2 cups (480 milliliters) basil
- 2 cloves garlic
- 1/4 cup (60 milliliters) pine nuts
- 1/2 cup (120 milliliters) parmesan cheese
- 1/2 cup (120 milliliters) olive oil
- Salt and pepper, for seasoning
Potato:
- 4 russet potatoes, washed and diced
- 1/4 cup (60 milliliters) garlic butter, melted
- 1/2 cup (120 milliliters) aged cheddar, grated
Directions
Pesto:
- In a blender, place basil, garlic, pine nuts, and parmesan cheese, pulse while adding olive oil.
- Once incorporated remove from blender set aside.
Potatoes:
- Turn on half the barbeque to medium or 350 F (175 C).
- In a bowl toss the potatoes in garlic butter.
- Put the potato mixture in a tinfoil basket.
- Place the basket on the unlit side of the barbeque, using indirect heat, with the lid closed, and bake for one hour, and topping with cheddar cheese halfway through the cooking process.
Chicken:
- Remove the tender from the chicken breasts, toss the breasts in olive oil, salt and pepper.
- Heat the barbeque to high 400 F (205 C).
- Oil the grill.
- Place chicken top breast side down on the grill cook for 30 seconds then turn the breasts cook for another 30 seconds more to create a crosshatch pattern, turn the chicken over and repeat the process.
- Put chicken aside for five minutes to cool.
- Once cooled make three cuts across the top of the chicken breasts about one centimeter apart, making sure not to cut completely through.
- In each cut, place first the spinach then the swiss cheese and finally the sun-dried tomato.
- Turn the on half of the grill to medium or 350 F (175 C).
- Place the breast on the unlit side of the grill cook for 15 minutes with the lid closed or until an eternal temperature of 165 F (74 C).
- Remove to a plate. Serve with potato and the pesto.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
.jpeg)
