Where in the world did the name "hasselback" come from?
Is there a limit to how many things you can hasselback? You can hasselback potatoes, and chicken, but can you hasselback pork?? Steak?? Fish?? Can you even use "hasselback" as a verb? When I think of hasselback, I think of that girl that was on like the first season of Survivor and then became a host on The View. I'm having that problem where you say a word over and over again and it starts to sound completely absurd. What on earth is hasselback? Well, apparently its origins are Swedish. The story isn't that enthralling. Apparently the method of slicing deep slits into potatoes was invented in Sweden at a restaurant called Hasselbaken in Stockholm. If you too share an interest in food naming conventions please see my posts on the Cobb Salad.
I love stuffed chicken, but sometimes it is a pain to pound out a chicken breast thin enough to be able to actually stuff it. This recipe simplifies that notion by taking a thicker cut of chicken, and cutting deep slices into it, that can be stuffed. Tomato, basil, and mozzarella are the foodie equivalent to the three musketeers. I've never met anyone who disagrees with me on their compatibility.
If you have have spent over an hour talking to me you know of my tragic balsamic vinegar experience of 2019. To those curious, please visit my post on Soy Balsamic Chicken Wings. Making a balsamic vinegar reduction still causes me to shutter with flashbacks to that cold New Year's morning. Day by day, I am growing stronger, fighting to get by, and move on with my life. I'm actually realizing that, even though it produces a strong odor while cooking, a balsamic reduction is an excellent meal component, especially to anything involving TBM (tomato, basil, mozzarella). This post was inspired by The Girl on Bloor, one of my favorite blogs!
My friend thought this picture above was an aerial shot of pigs swimming and now I cannot get that out of my mind.
4 skinless, boneless chicken breast
1 tbsp olive oil
salt and pepper
3 plum tomatoes thinly sliced
12 slices (about one log) of mozzarella
1/2 cup (or about 12 leaves) fresh basil
Balsamic Glaze:
1/2 cup balsamic vinegar
1 tbsp dark brown sugar
Preheat oven to 400 degrees F. Rub each chicken breast with olive oil and season with salt and pepper. Make deep slices horizontally into each chicken breast. About 3 on each breast should work fine. Layer mozzarella, sliced tomato, and basil leaf into each pocket. Place each breast onto a baking sheet lined with parchment and bake for 25 minutes, or until the chicken is fully cooked.
In a small sauce pan heat balsamic vinegar and sugar over medium high heat and bring to a boil. Once boiling, stir to dissolve sugar and reduce to a simmer for about 5 - 7 minutes. Make sure to keep and eye on it and stir occasionally. I burned my first batch and ended up with balsamic vinegar candy. You will know that the mixture is done when it coats the back of a spoon and makes a thick drizzle. Pour balsamic vinegar reduction over the chicken and serve immediately.
1 tbsp olive oil
salt and pepper
3 plum tomatoes thinly sliced
12 slices (about one log) of mozzarella
1/2 cup (or about 12 leaves) fresh basil
Balsamic Glaze:
1/2 cup balsamic vinegar
1 tbsp dark brown sugar
Preheat oven to 400 degrees F. Rub each chicken breast with olive oil and season with salt and pepper. Make deep slices horizontally into each chicken breast. About 3 on each breast should work fine. Layer mozzarella, sliced tomato, and basil leaf into each pocket. Place each breast onto a baking sheet lined with parchment and bake for 25 minutes, or until the chicken is fully cooked.
In a small sauce pan heat balsamic vinegar and sugar over medium high heat and bring to a boil. Once boiling, stir to dissolve sugar and reduce to a simmer for about 5 - 7 minutes. Make sure to keep and eye on it and stir occasionally. I burned my first batch and ended up with balsamic vinegar candy. You will know that the mixture is done when it coats the back of a spoon and makes a thick drizzle. Pour balsamic vinegar reduction over the chicken and serve immediately.
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