Hasselback chicken ideas: the best of!

Hasselback fried chicken: 
 

INGREDIENTS:
5 medium sized chicken breasts 2 cups flour, sifted, in a bowl 3 eggs, beaten 2 cups breadcrumbs 3 liters oil
Preheat the oil to 160°C/380°F. Take each chicken breasts and cut parallel lines almost all of the way through, around 1/2 a cm apart, down the length of each breast. Dip the breasts in the flour, making sure it gets down all the slits, then shake off the excess. Dip them in the eggs and shake off the excess then finally roll them thoroughly in breadcrumbs. Pick them up cut side up with a pair of tongs, letting them drape over the sides, then dip them in the hot oil, letting them cook to hold their shape before letting go and letting them cook in the hot oil for around 4 minutes, until brown and cooked through
 
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Spinach and ricotta Hasselback chicken:
 

INGREDIENTS 100g spinach 100g ricotta cheese salt pepper
chicken breast paprika salt
 
DIRECTIONS 1. Season the chicken with salt, pepper, and paprika. Make some cuts (not too deep) in the chicken breast to create some pockets.  2. Fill these with a mixture of ricotta, spinach, and salt. 3. Cover the top with some provola cheese, olive oil, and Parmesan cheese. 4. Bake at 180°C for 30 minutes.  
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Caprese Chicken: 
 

INGREDIENTS chicken breast salt pepper cherry tomatoes olive oil basil oregano
 
DIRECTIONS Make some deep slices on the chicken breasts, be sure not to slice through the chicken. Stuff the chicken breasts with cherry tomatoes, stringy cheese, and season with salt, pepper, olive oil, and oregano. Grate some Parmesan cheese over the chicken breasts, add some basil leaves and bake at 190°C for 30 minutes. Serve hot!

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