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Apple and Gouda Hasselback Chicken with Cauliflower Mash

Hasselback-style chicken roasted with apples and gouda served with creamy mashed cauliflower and garlicky string beans.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 494 Fat: 19g Carbs: 34g Protein: 51g

Hasselback usually refers to a potato that’s sliced into thin rounds without being cut all the way through and baked. Hasselback potatoes originated at the Hasselbacken Hotel in Stockholm, Sweden and became popular due to their unique presentation. Here in the LC test kitchen we decided to try this technique with chicken breasts, apples, and Gouda cheese with tasty results!

Ingredients
Chicken breast
Gouda cheese
Butter
Cauliflower
Apple
Garlic
String beans
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Cooking terms for this recipe

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Char To cook over high heat until the natural sugars in food blackens.

What you need

Foil lined baking sheet

Large sauté pan

Medium pot with lid

Collander or strainer

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Bring 4 cups of salted water to boil in medium pot. Wash and dry all produce. Rough chop cauliflower into large pieces. Remove stem from string beans. Peel and dice shallot. Mince or grate garlic. Remove core from apple and slice into 10 medium-thick pieces; anything leftover is chef’s snack. Slice Gouda into 10 slices. Remove chicken from package; rinse, pat dry and season with a pinch of salt and pepper.

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Step 2: COOK THE CAULIFLOWER

Add cauliflower to boiling water and cook for 10 min or until soft when pierced with a fork or knife. Turn off heat, drain well, add back to medium pot with butter and mash with fork. Season with a pinch of salt and pepper to taste. Cover to keep warm. While the cauliflower is cooking, move on to roast chicken (Step #3).

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Step 3: ROAST THE CHICKEN

Using a sharp knife, cut 5 slits in each chicken breast, widthwise, making sure not to cut all the way through (see Chef’s Tip). Place chicken on a foil-lined baking sheet. Stand 1 apple slice and 1 Gouda slice up in each slit. Season with a pinch of salt and pepper, place in oven and bake for 10-12 min. While chicken is baking move on to sauté string beans (Step #4). The USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 4: SAUTE THE STRING BEANS

Heat 1 Tbsp. oil in large sauté pan over medium heat. Add string beans and shallot. Sauté 4-5 min until beans have softened and charred slightly. Add garlic, sauté 1 min. Season with salt and pepper to taste. Turn off heat and keep beans in pan to stay warm.

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Step 5: PLATE YOUR DISH

Divide cauliflower mash between two plates. Nestle chicken to the side of cauliflower; add string beans next to chicken. Enjoy!

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Step 6: Chef's Tip: Hasselback style

Hasselback refers to slices along crest or spine of a vegetable or meat. Gently make multiple slices per chicken breast without cutting all the way through.