Colorful Hasselback Chicken
- 4 boneless skinless chicken breasts
- 1 zucchini
- 1 red onion
- 1 large or 2 small tomatoes
- 1 yellow or orange pepper
- 1-2 tablespoons oil of choice (I used our garlic oil)
- 1 tsp Sel Gris Salt
- Fresh ground pepper
Preheat oven to 400 degrees. Place Deep Flexiflat on your perforated baking sheet.
Prepare chicken by tenderizing (I place my chicken in a roul’pat and pound with either my rolling pin or citrus press). Using your Santoku Chef knife, make several (8-10) slices in your chicken. Careful to only slice ½ way through the breast to keep the breast intact. Place chicken on your Deep Flexiflat.
Using your Santoku knife and/or Mandoline, slice all veggies in ½ moon slices that are very thin. On my mandoline, I sliced on the 2nd thinnest setting. Insert veggies into slits on chicken breasts, alternating veggies for a colorful presentation and consistent flavor. This is a great way to involve your kids!
Drizzle chicken pieces with oil and sprinkle with salt and pepper. (optional, you could also sprinkle some cheese on top if you would like)
Roast for 20-25 minutes until chicken is cooked. I use our digital thermometer to make sure the chicken gets to 165 degrees but not higher so it’s cooked perfectly.