Melanie’s Hasselback Chicken Stuffed with Blue Cheese, Sundried Tomato & Chilli

trh-melanies-hasselback-chicken-stuffed-with-blue-cheese-sundried-tomato-cilli

There are sooo many different chicken recipes and so I decided to try Hasselback Chicken Breasts. This is one I’ve tried for the first time fooling around with my new Air Fryer. It was a unanimous success. I served with a home made Monkey Gland sauce, crisp Potato Wedges and some Gem Squash. 

Ingredients
3 large chicken breasts (on the bone) (we’re only 3 in the family so adjust according to needs)
150 gr blue cheese
100 gr sundried tomatoes in oil
1 chopped green chili
Salt
Black pepper
Chicken spice

trh-melanies-hasselback-chicken-stuffed-with-blue-cheese-sundried-tomato-cilli-1

Paste
¼ tsp ground cumin
1 tblsp soya sauce
1 tblsp honey
1 tsp grainy mustard
1 clove minced garlic
1 tblsp red wine cider vinegar
1 tblsp olive oil
(Mix everything together)

Method:
Slice the breasts 1 cm apart.
With a sharp knife chop the cheese, sundried tomatoes and chili on a chopping board all together till well mixed.
Season the chicken breasts with salt, pepper and chicken spice.
Brush paste all over and refrigerate for half an hour.
Air Fry at 180 degrees on lower rack for about 20-25 minutes, basting in between.

Monkey Gland Sauce
Ingredients
2 Tblsp oil
1 onion chopped
2 cloves garlic crushed
½ can diced tomatoes (peeled)
½ cup water
5 tblsp brown sugar`
½ cup Worcestershire sauce
¾ cup Mrs Balls Chutney
2 tblsp Red Wine Vinegar

Method
Heat oil in saucepan,
Add onion and a little salt and fry till tender.
Add garlic and fry a few seconds.
Add tomatoes and cook till tomatoes starts breaking up.
Add remainder of the ingredients and bring to the boil.
Lower heat and simmer for 30 minutes.
[Optional: Puree in a blender for a smooth rather than a chunky sauce]

Potatoes
Ingredients:
4 potatoes
1 chicken stock cube (or vegetable)
1 tsp kosher salt
1 tsp black pepper
1 tsp Aroma Mix
1 tsp smoked paprika
2 Tblsp parmesan cheese (Packet variety)

Method:
Add potatoes to a pot, cover with cold water.
Add stock cube and bring to the boil. Boil for 10 minutes.
Drain and when cool, cut into wedges.
Mix remaining ingredients in a bowl.
Coat potatoes in this mixture.
Dry Fry at 180 for about 20 minutes till crisp and golden.

Gem Squash was boiled and deseeded as per the norm.
Mashed with butter, a bit of sugar, salt, pepper and Aromat

Prepared, tried and tested by:  Melanie Kramar

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2 thoughts on “Melanie’s Hasselback Chicken Stuffed with Blue Cheese, Sundried Tomato & Chilli

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