Revamp your dinner routine with this simple and delightful Hasselback chicken recipe

Chicken fillets are economical, available in most stores, and generally preferred by everyone. The lean, not overly fatty meat forms the backbone for many dishes. However, we sometimes slip into a monotonous routine, and the chicken loses appeal. That's when the recipe for appetizing Hasselback fillets is resourceful. I smear the cuts with butter, cheese, tomatoes, and pepper and let it bake. When soaked in marinade, the fillets bring out an exquisite taste.

"Hasselback" is chiefly associated with potatoes, but who says you can't prepare chicken fillets similarly? The name stems from a restaurant in Sweden that first introduced this uniquely sliced potato dish. The preparation method involves making cuts in the chicken breasts in a way that doesn't sever them entirely, thereby creating a series of pockets. Various spices, vegetable slices, and cheese are tucked into these pockets.

Ingredients:

• 2 large chicken fillets,
• 1/2 cup of cream,
• 1 tablespoon mustard,
• 2 cloves of garlic,
• 1 teaspoon sweet paprika,
• salt and pepper to taste.

For the filling:

• 2 tomatoes,
• pepper,
• mozzarella.

Method:

1. Clean the chicken breasts of any membranes and cut them in a way that forms pockets while maintaining a space of about 0.6 inches between each cut.
2. To the cream, add an even spoonful of mustard (preferably Sarepska), garlic crushed in a press, sweet paprika, and just the right amount of salt and pepper. Stir it until well mixed.
3. Immerse the fillets in the marinade, cover the cuts, and let it sit for 20-30 minutes.
4. Next, transfer the meat to a heat-proof dish. Place slices of tomato, mozzarella, and pepper pieces in the pockets. Drizzle the remaining marinade over the chicken.
5. Place the dish in an oven preheated to 392°F and bake for about 25-30 minutes.

Serve the cooked chicken with roasted potatoes, rice, or groats, and your favorite salad on the side. Bon appétit!