John Myers
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Hasselbaked Chicken on Leek Vegetables
The perfect hasselbaked chicken on leek vegetables recipe with a picture and simple step-by-step instructions.
For the chicken
- 4 Chicken breast
- 50 g Cheddar grated
- 50 g Freshly grated Parmesan
- 100 g Grilled peppers, pickled, canned
- 8 Pc. Bacon slices
- 1 Knife point Chilli flakes
- Salt
- Black pepper from the mill
For the leek vegetables
- 4 Poles Leek
- 0,5 bunch Fresh thyme
- 2 Toes Garlic fresh
- 100 ml White wine
- 50 g Butter
- Salt
- Pepper
- Preheat the oven to 200 degrees. Clean the leek and cut into rings. Place in a roaster or casserole dish, season with salt and pepper. Pluck the thyme leaves, finely chop the garlic and mix both with the leek. Pour the white wine over it and spread the butter on top in small flakes.
- Wash and dry the chicken breast, then make 4-5 vertical cuts 2 cm deep per breast. Salt and pepper the chicken. Cut the grilled peppers into small cubes and mix with the cheddar, Parmesan and chilli. Fill the cuts in the chicken breast with the mixture. Then wrap the breasts with 2 strips of bacon each and place them on the leek vegetables.
- Place the lid on the roaster or casserole dish and cook in the preheated oven for 40 minutes, then brown lightly for another 5-10 minutes without the lid. Rice, (fried) potatoes or gnocchi are suitable as a side dish. As you can see, the chicken was served with fried rice (with diced bacon).
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