Chicken Kiev and Hasselback Potatoes

 This week I decided to make this dish for our weekly dinner that we have with a couple of friends. I hadn't made it in some time so I thought it would be fun and different to just surprise everyone else with this new recipe. It turned out really well, and my family loved every bite of it! This is a great recipe for your next dinner party too!


Chicken Kiev and Hasselback Potatoes


Ingredients

One 1/2 pound cooked chicken breast, thinly sliced (I used boneless breast meat).  

4 medium potatoes about 2 pounds.   

3 tablespoons butter

1/2 cup flour 

1 egg, beaten.  

Salt, pepper, and garlic powder to taste.



Method

- Scrub potatoes in cold water until no dirt remains on the surface. Dry potatoes well with paper towels after scrubbing them with a clean cloth or brush.

- Place potatoes on a baking sheet and let sit in the refrigerator until ready to use. (I like to do this step the day before I want to use them)

- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil, coat with nonstick cooking oil, and place about two inches of water on the foil for easy cleaning. (Water is not included in the ingredients)

- Cut potatoes into similar-sized pieces that will fit on one baking sheet without overlapping, lightly coat with nonstick cooking spray and sprinkle with sea salt, garlic powder, onion powder, chili powder, and onion flakes. Mix spices together well.

- Bake potatoes for 40 minutes or until fork-tender.

- While the potatoes are cooking, prepare the chicken. Cut chicken breasts lengthwise and on each side of the breast bone to create a pocket. The bone should be sticking out from the chicken. Fill each pocket with 1/4 cup of your favorite cheese (cheddar and Swiss are my favorites). Lightly coat chicken with nonstick cooking spray, sprinkle on cajun or creole seasoning, then roll up and secure with aluminum foil.

- Bake for 20 minutes or until cooked inside. Let it rest for about 5 minutes before cutting into it. The sauce will come out when you cut it as well!

-After potatoes have cooked for 40 minutes, turn them once to make sure they cook evenly. If you plan on serving this dish with sauce, make sure it is at room temperature.

-In a 350-degree oven, bake for 20 minutes or until golden brown.


Chicken Kiev and Hasselback Potatoes