Colorful Hasselback Chicken

Course Main Course


  • 4 boneless skinless chicken breasts
  • 1 zucchini
  • 1 red onion
  • 1 large or 2 small tomatoes
  • 1 yellow or orange pepper
  • 1-2 tbsp oil of choice (I used our garlic oil)
  • 1 tsp Sel Gris Salt
  • Fresh ground pepper


  • Preheat oven to 400°F 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°F degrees, but not higher so it’s cooked perfectly.