Hasselback Chicken with Spinach and Pepper Jack

I love stuffed foods – chicken kiev, chicken cordon blue, stuffed burgers, Hot Pockets. Well, maybe not Hot Pockets! But, I do love cutting or biting into stuffed meats and having the cheeses and spices create an explosion of flavor in my mouth.

The only bad thing is having to do the stuffing. It can take the majority of your prep time to stuff and roll the ingredients into a burger patty or chicken breast. Then, you have to contend with the mess that oozes out that may or may not leave the meat dry and tasteless.

This is where “hasselback” comes in. This is a term that is generally associated with potatoes – named after the Hasselbacken restaurant in Sweden which was known for the fan-cut potato dish. I find, though, that this technique makes cutting and stuffing chicken so much easier!

Seriously the easiest and fastest way to enjoy stuffed chicken breast. You won't believe how easy it is!

 

To start, make width-wise cuts along the chicken breast and approximately 1/2 inches apart. (Be careful to not cut all the way through the chicken.) There should be about 6 incisions, depending on the size of your chicken breast.
You will want to go slowly on the first chicken breast; but once you get the feel of cutting the first, the rest of them will go very quickly.

Cut width wise, being careful not to cut through the chicken breast.
Using approximately 2oz of spinach and 1 slice of pepper jack for each piece of chicken, stuff the spinach into the cuts, leaving a bit of room for the pepper jack cheese. Then, break up the cheese into smaller bits, placing on top and beside the spinach.
It’s ok if the spinach and cheese are not completely in the cuts. This gives it some character!

Easy breezy - stuff and bake!
Place each chicken breast into a 9×13 dish. Salt and pepper to taste.
Bake at 350 for 30 minutes or until chicken is done. (I cover with foil for the first 15 minutes, then cook uncovered for the last portion.)
We love this served up with broccoli, rice pilaf, and salad.

Hasselback Chicken with Spinach and Pepper Jack

4 chicken breasts
8oz frozen spinach (thawed and liquid wrung out)
4 pieces Pepper Jack cheese
salt/pepper to taste

1) Make incisions into chicken, 1/2 inches apart, being careful not to cut through the chicken
2) Stuff each incision with 2oz spinach and 1 piece of pepper jack, broken into pieces
3) Salt and pepper to taste
4) Bake at 350 for 30 minutes or until chicken is thoroughly cooked

If you liked this recipe, check out these other Trim Healthy Mama friendly recipes:
Apple Pepper Jack Chicken
Bacon Jalapeno Poppers
Spicy Jicama Fries
Low-Carb Strawberry Shortcake
Egg Roll in a Bowl

This yummy recipe is linking up at Weekend Potluck. Check it out!

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Spicy Jicama Fries with Chipotle Aioli

Spicy Jicama Fries with Chipotle Aioli

I love fries – home fries, steak fries, seasoned fries, waffle fries, even crinkle-cut fries. But, with the new diet I’m doing, potatoes are out. They raise your blood sugar too much, so they are a big no-no. (Insert very sad emoji here.)
Needless to say, I’ve been desperate to find a comparable replacement for my starchy french fries. So, I grabbed a jicama (HICK-ah-muh) the other day and decided to see if it would pass the replacement test. I’d seen plenty of jicama fry recipes online, so I was hopeful.

To be honest, it still doesn’t fool me enough to think that I’m eating real American fries; but it does make a unique side dish, especially if you are in the mood for something different. Give it a try the next time you grill burgers or have a BBQ. It will definitely get the conversation going!

For all of my THMers out there, this would be a perfect side for an S-meal!

Spicy Jicama Fries

1 medium jicama, peeled and cut into medium french fries
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp olive oil

Preheat oven to 400. Cover a cookie sheet with foil, and grease lightly (enough so the fries will not stick).
Combine the spices in a small bowl.
In a mixing bowl, drizzle olive oil on jicama and toss, sprinkling spices onto fries as you go, until well coated.
Place jicama fries onto cookie sheet and bake for approximately 40 minutes.
While jicama fries are baking, begin mixing up your Chipotle Aioli.

Chipotle Aioli
1/2 cup mayonnaise
3 tsp chipotle powder
2 Tbs fresh cilantro
1 clove garlic, minced
2 Tbs lime juice
salt and pepper to taste

Combine all ingredients in blender and blend until smooth.
Refrigerate until time to use.

The first time I made jicama fries, I over-baked them. I was trying to get them to have a crisp outside and soft center. Jicama does not do this. It stays somewhat crunchy on the inside. Just a note, so that you don’t burn your first batch like I did!

Apple Pepper Jack Chicken (a THM S-meal)

Apple Pepper Jack Chicken l Gluten Free with Southern Charm
Back before I got married, I had a wonderful roommate.
However, we were as different as night and day.
I was/am an introvert. Quiet and pretty shy until you get to know me.
Amy? Well, I seriously doubt she’s ever met a stranger! And if I’m an introvert, then she is the poster child for extrovert.

Yet, strangely, we were a great combo.

We’d cook and grocery shop together, have game nights at the house, bonded over So You Think You Can Dance, and would often have cleaning/dance parties. Seriously, I couldn’t have asked for a better roomie.
Typically, we would make our delicious creations together; but one night, I was late getting home. When I walked in, she had this dish ready to eat while we watched the newest episode of Grey’s Anatomy, Chuck, or whatever was on our schedule for the night.
It’s an incredibly simple dish and while it sounds somewhat strange…just like me and Amy, the ingredients are a fantastic combo!

Apple Pepper Jack Chicken

Ingredients:
4 chicken breasts
6 slices Pepper Jack cheese
1 apple (I used Fuji), peeled and sliced thin
salt

Instructions:
1) Heat oven to 350.
2) Place chicken into a 9×13 dish. Season with salt. Bake covered for about 20 minutes (or until chicken is close to being done)
3) Take chicken out of the oven and drain the liquid from the bottom of the dish.
4) Lay the apple slice over the top of the chicken and cover the apples with the cheese.
5) Place back in the oven and bake for another 10-15 minutes.

If you are following the Trim Healthy Mama lifestyle, this would qualify as an S meal since there is only 1/4 apple on each chicken breast. This is not enough to push it into crossover territory.

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin
We love potatoes in this house. Actually, my husband loves potatoes…because that’s the only “vegetable” the man will eat.

I try, folks, I really do. But, 40 years of bad habits is hard to break!!

Anyway, I saw this recipe and wondered if I could fool him into thinking it was hash brown casserole. It was pretty close, honestly.
Had I added more salt, and not told him it was spaghetti squash BEFORE he had eaten all of his serving, he would have probably eaten more of it the first night. However, the next night, I added more salt with the leftovers and he actually ate it…and said I could make it again!
This fake-out was a win!

Spaghetti Squash Au Gratin

Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a dish with a ¼ inch of water; microwave for 10 -12 minutes.  While the squash is cooking, saute the onions until they are a light brown.
Use a fork to scrape the insides of the squash into a medium bowl, then mix in the onions, cheese, and sour cream. Salt and pepper to taste.
Bake at 350 for 2o minutes.

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday
Home Maid Simple