Hasselback Chicken with Goat Cheese and Dill is an easy and delicious way to cook chicken breast. It’s perfect for a weeknight meal or a fancy dinner. Serve with salad, rice or even pasta with light cream sauce.
I came up with this recipe because one day my hubby brought chicken breast home as it was on sale. My brother in law was coming over for dinner and I had chicken, goat cheese, and dill in the fridge and not much more. It felt a shame to use chicken breast for my chicken and chickpea stew. So, I mixed goat cheese with chopped dill, added some mayo to make the mixture more spreadable and stuffed chicken with it before baking. It turned out delicious! So much so that A. asked me to make it again the next day. I made this Hasselback Chicken with Goat Cheese and Dill about four times already. I served it with Israeli couscous, buckwheat, rice, and also pasta with a light cream sauce. The notoriously dry chicken breast gets really juicy and flavourful.
The meal is easy to prepare and looks quite impressive too. My only note is the baking time. I have no idea what kind of ovens on steroids people have but my many-thousand-dollars-professional-oven takes forever to cook everything. I’ve seen recipes where people bake chicken breast for 20 minutes and it’s done and for the life of me I cannot figure out how it is possible. My oven takes 1.5 hours (hours!!!) to properly cook chicken breast so that it’s safe to eat and super juicy. I know that one of the reasons for the chicken taking longer to cook is that it’s thick and stuffed. And a reason for it to be moist is because it almost braises in its own juices. Packing chicken breasts (or thighs) so close together in a small roasting pan means that all the juices that ran stay right around the chicken and become almost like a natural braising liquid. If you are using a bigger roasting pan or even just a baking sheet then the air will circulate better and the chicken will cook faster. I will also recommend using a higher temperature to bake the chicken if you are using a flat sheet pan. In any case, no matter what your preferred way of baking the chicken is please check the internal cooked temperature to make sure it’s at least 165F.
Hasselback Chicken with Goat Cheese and Dill
- 4 chicken breasts (about 2 pounds)
- 1/4 cup Italian dressing (optional)
- 1 small log goat cheese (200 g)
- 1/4 cup mayo
- 1/2 cup chopped dill
- 1 teaspoon Mrs. Dash seasoning
- 1/2 cup grated cheese
- salt and pepper to taste
- Preheat oven to 375F.
- In a large bowl mix chicken breasts and the dressing if using and let stand for 30 minutes.
- In a medium bowl mix together goat cheese, mayo, dill, and Mrs. Dash seasoning until smooth and creamy.
- Place each chicken breast flat on a cutting board and make cross cuts like if you were to slice chicken into short strips but without fully cutting all the way to the cutting board, leaving about 1/4 inch of chicken at the bottom intact. Repeat those cuts every 3/4 inch thus turning the chicken breast into an "accordion".
- Transfer the chicken breasts to a roasting pan and season with salt and pepper
- Stuff each slit in the chicken with goat cheese mixture and then spread the leftover goat cheese mixture over the chicken breasts.
- Sprinkle grated cheese.
- Bake in the oven until internal temperature of the chicken breasts is at least 165F.