Hasselback Chicken

Because I’ve not posted much and because I’m useless I haven’t taken any photos of last night’s dinner but I thought it was about time to jump back on the metaphorical horse.

This recipe was yet another inspired by Pinterest,  and you can find the recipe here.

Here in the UK we had the first of the spring sunshine, plus I am trying (not entirely successfully) to train for a 5k run, so I decided that chicken, salad and potatoes were in order.

Ingredients (to serve 3)

3 chicken breasts
Mozzarella
2 large tomatoes
Pesto (optional)

My other half occasionally reacts to pesto, although we cannot work out why when the individual ingredients all seem to provoke less of an immediate toilet visit, so I left it out but it will make the dish look prettier.

Thinly slice the tomatoes and mozzarella, then spread a little pesto (if using) over one side of the cheese. 

Flatten the chicken breasts slightly,  cut a diagonal slit most of the way through (I put about 3 suits per breast) and then add a slice each of the cheese and tomato. 

I then oven baked for 20 minutes on Gas Mark 5, you may need to add time for larger chicken breasts. Serve with a salad and new potatoes.

Top tricks and tips:

Try adding spinach or basil in between the cheese and tomato
Drizzle pesto over the top
Add a few breadcrumbs on top, mixed with parmesan cheese
Switch the tomatoes for the sun dried variety

Tomato, mozzarella and bacon baked gnocchi

For once I pretty much stuck to a recipe which you can find here. Whilst I’ve cooked several pasta bakes, I’d not thought about doing a baked gnocchi dish until I stumbled across the idea on Pinterest.

I think shop bought gnocchi probably works best in this dish as the original article also says, one day I’d love to have a go at making my own gnocchi but I’ve not been brave enough yet, either way I always get the feeling that purchased gnocchi is a little more sturdy than the home made stuff.

This recipe was delicious and, other than maybe trying chorizo instead of bacon, there is very little I would change. I’m normally a recipe tinkerer so this is most unusual for me.

Ingredients

320g gnocchi (more won’t hurt, that’s just the size pack we were able to get)
Pack of bacon, chopped
3 garlic cloves
1 tsp smoked paprika
1 tin chopped tomato
75g (ish) halved cherry tomatoes
3 tbsp crème fraiche
100g mozzarella

Pre heat oven to Gas Mark 6.

Fry the bacon on a high heat until brown, turn down the heat and add the garlic, stir for 30 seconds or so then add the paprika and make sure everything is well coated. Add the tinned and halved tomatoes. Here the recipe calls for sugar (which does help with tinned tomatoes) but I didn’t add it here, sometimes I will throw in a teaspoon of golden syrup but I didn’t think this recipe needs it due to the fresh tomatoes and the cream.
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Simmer the sauce until it starts to thicken, this was more like 10 minutes for me and so this was a good time to bring a pan of water to the boil and cook the gnocchi. Drain the gnocchi and put to one side.

Once the tomato sauce has thickened, stir in the cream then add the cooked gnocchi. If you are not using a hob to oven casserole, transfer the sauce and gnocchi to an oven proof dish. Place sliced mozzarella on top and put into the oven until the cheese is melted and browned.
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By this point we were fairly hungry, even though this is a relatively quick tea, so we went with melted rather than browned cheese. It was definitely a tasty tea!
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