Serves 4
INGREDIENTS
For the hacky creamed spinach:
2 cloves garlic, crushed
5 cups (200g) baby spinach, washed, roughly chopped
5 tbsp NESTLÉ KLIM Full Cream Instant Milk Powder
½ tsp salt and pepper each, to season
For the hasselback chicken:
4 chicken breasts, deboned
¼ tsp each salt and pepper
Serving suggestion: Vegetables of choice
Fresh coriander sprigs
METHOD
1. Preheat the oven to 190°C.
For the hacky creamed spinach:
2. In an oiled pan over medium heat, add the garlic and sauté it slightly. Add the baby spinach and stir until wilted.
3. In a small bowl, mix together 4 tablespoons of water with the NESTLÉ KLIM Full Cream Instant Milk Powder to form a paste. Whisk together until creamy.
4. Pour the KLIM mixture into the spinach, stirring to combine. Allow the mixture to come to a simmer and turn off the heat when it is slightly reduced and thickened. Season to taste with salt and pepper.
For the hasselback chicken:
5. Create a “hasselback” by cutting incisions along the width of the chicken breasts, being careful not to go all the way through.
6. Season both sides of the chicken with a pinch of salt and pepper and carefully divide the creamed spinach mixture into the incisions on the chicken, pressing the filling in slightly.
7. Place each chicken breast on a foil sheet (20x30cm) and fold the foil around the chicken to enclose and seal. Pack each foil parcel onto a baking tray and bake for 30-35 minutes, or until cooked through. *Chef’s Tip: Add some vegetables to the foil-pack to cook alongside the chicken for an all-in-one meal!
8. Place a foil-pack on a dinner plate and open to reveal the cooked chicken and vegetables. Garnish with fresh coriander sprigs, serve and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
