THIS FAT OLD LADY’S ALL ABOUT ME MONDAY – SHE COOKED!

I have not been in the mood to do much in the way of cooking for a while.

But last night I got a wild hair and decided to actually cook something for dinner.

(I know alert the media.)

Up until maybe a month or so ago, I had never heard of Hasselback Potatoes.

Then, suddenly I’m seeing these recipes, and they sound so good.  Basically, you cut potato halves, not quite all the way through, and then season and butter them, and all that tasty stuff goes down into the cracks while the potatoes bake.

How delicious does that sound?

Pretty fucking delicious.

Then, last week I see a recipe for Hasselback Chicken!!!!

WTF?

The recipe that sounded so good.

And it was!

Not exactly easy, but not too much trouble.

Basically, you take chicken breasts, and cut them – not all the way through, and then you put tomato pesto on the chicken (making sure you get some into each slice) and then you put mozzarella cheese into each slice (I used shredded – although the recipe called for sliced); and then you put chopped salami in with the cheese – and bake it on top of sliced fresh mushrooms that are also coated with the tomato pesto.

Holy crap is it tasty.

Here’s the recipe:

ITALIAN HASSELBACK CHICKEN BREASTS
1 C sun dried tomato pesto sauce

8 oz sliced mushrooms

4 boneless skinless chicken breast halves

4 slices mozzarella or provolone cut into strips

10 slices salami chopped

Preheat 350 º Coat bottom of 11×7 glass baking dish with 1 T pesto sauce

Arrange sliced fresh mushrooms in single layer in bottom of dish.  Coat mushrooms with some of remaining sauce.

Slice chicken breasts from top to ALMOST the bottom and ¾-inc apart to form pockets (do not slice all the way through).  Spread 1 to 1 ½ T of sauce over each breast half, making sure to also coat inside of pockets.

Fill pockets with strips of cheese and chopped salami.  Place chicken over mushrooms and coat top of chicken with remaining sauce.

Bake 30 minutes.

And this is what it looks like:

dinner

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