HungryHeath does the Hasselback
2 Large Yukon gold potatoes
2 Large boneless, skinless chicken breasts
HungryHeath SPG blend
HungryHeath Pork & Poultry rub
1 Block of Monterrey Jack cheese
Candied jalapenos with shaved garlic pieces
Schlotterbeck & Foss Maple Bacon Chipotle Sauce
1 stick of butter
Step 1: Preheat oven oven to 400° F & line casserole dish with aluminum foil
|easy clean up|
Step 2: Slice slits into potatoes, cutting about 3/4 way through. Brush with melted butter & apply generous amount of HungryHeath SPG Blend. Bake for 45 minutes.
|melted butter w/ HungryHeath Pork & Poultry rub|
|dusted w/ HungryHeath SPG blend|
Step 3: While potatoes are in the oven, slice chicken as described above. Apply generous amount of HungryHeath Pork & Poultry rub. Stuff slits with cheese, jalapenos, & shaved garlic pieces.
|hunting for the shaved garlic|
|trimming the fat|
|cooking doggy treats|
|HungryHeath Pork & Poultry rub now applied|
|close up of stuffed chicken|
Step 4: Remove potatoes from oven & apply butter between slits. Now, add chicken to the pan. Bake for 30 minutes.
|potatoes after baking at 400° for 45 minutes|
|chicken now added to the pan|
Step 5: Work on building the side salad
Step 6: Remove dish from oven & glaze chicken with the Maple Bacon Chipotle Sauce. Add slice cheese to the potato slits. Bake for 5-7 minutes, until cheese is melted. We also heated our bread at this time.
|fresh from the oven|
|glaze now applied|
|after baking for 5 minutes|
|we used the pan drippings to baste the potatoes|
Step 6: Plate, eat & enjoy.
|Hasselback potato topped with sour cream & bacon bits|
|perfectly cooked chicken|
This is a versatile dish, because the options are endless. It's also great because you can cook it all in one a pan. Experiment a little, play around with the flavors that you like. Afterwards, post your photos on Instagram & tag #thehungryheath