Hasselback chicken pizza style

Name: Hasselback chicken pizza style
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Oregano; 1 glass (à 370 ml) Roasted peppers; 250 g Mozzarella; 50 g Gouda (play); 12 Disc/s Salami (approx. 50 g); some Olive oil; 5 TABLESPOONS Olive oil; 1 collar Parsley; 1 Organic Lemon; 2 Garlic cloves

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Larded with roasted peppers and salami, the juicy fillets are everyone's favourite. No wonder, at the sight and the fresh parsley gremolata you melt like Gouda and Mozzarella

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Oregano
1 glass (à 370 ml) Roasted peppers
250 g Mozzarella
50 g Gouda (play)
12 Disc/s Salami (approx. 50 g)
some Olive oil
5 TABLESPOONS Olive oil
1 collar Parsley
1 Organic Lemon
2 Garlic cloves

Directions

1
Wash the chicken, dab dry and cut across approx. 6 times deeply, but do not cut through. Season with a little salt and pepper. Drain roasted peppers in a sieve. If necessary, cut the pepper pieces smaller (used as a filling for 12 cuts). Cut mozzarella into 12 slices each. Grate the Gouda.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Fill chicken slices alternately with mozzarella and paprika or with mozzarella and salami. Place the chicken in an oiled dish or on a baking tray. Sprinkle with Gouda and 1 tsp. oregano. Bake in a hot oven for 20-25 minutes.
3
For the Gremolata parsley wash, shake dry, pluck off the leaves and chop finely. Wash the lemon hot, dry it and grate the peel finely. Halve the lemon and squeeze. Peel garlic and chop finely. Mix parsley, lemon peel and juice, garlic and 5 tbsp. olive oil. Season with salt and pepper. Take the chicken out of the oven and serve with Gremolata. Garlic mashed potatoes taste good with it.
4
Peel, wash and chop 1 kg floury potatoes. Peel 3 garlic cloves. Cover the potatoes and cook in salted water for about 20 minutes. Drain and collect 200 ml of cooking water. Add 4 tablespoons of olive oil to the potatoes and mash to puree.