Hasselback Chicken in Skillet

Capullo
Try this healthy hasselback chicken recipe, stuffed with vegetables and drizzled with a delicious tomato sauce. This delightful dish is cooked with Capullo® 100% pure canola oil, which helps preserve the full flavor of each ingredient, plus we provide you with a simple technique to cut your chicken perfectly.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons Capullo® 100% pure canola oil
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup tomato, cut into small cubes
  • 2 cups tomato purée
  • 1 tablespoon salt
  • 1/2 teaspoons pepper
  • 1 teaspoon oregano
  • 2 chicken breasts, skinless and boneless
  • 2 pumpkins, in half-centimeter slices
  • 2 tomatoes, in half-centimeter slices
  • 400 grams panela cheese, in half-centimeter slices
  • 1 tablespoon Capullo® 100% pure canola oil
  • salt
  • pepper
  • oregano
Preparation
45 mins
20 mins
Low
  • Heat Capullo® 100% pure canola oil in a skillet and add the onion, garlic, and tomato, cooking for 5 minutes. Then add the tomato puree and cook over medium heat for 10 more minutes. Set aside.
  • On a cutting board, place two skewers and position one of the chicken breasts in the middle. With a knife, cut the chicken diagonally; the skewers will help you not to cut all the way through. Leave 2 cm between each cut.
  • Fill each cut with a slice of zucchini, a slice of cheese, and a slice of tomato. Season with salt and pepper.
  • Heat Capullo® 100% pure canola oil in a skillet and cook the chicken for 5 minutes. Then add the tomato sauce, oregano, cover the skillet, and cook for 5 more minutes.
  • Serve on a flat plate and accompany with salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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