Hasselback Chicken with Basil, Mozzarella & Tomato

Method

1. 1

   Preheat

   Preheat the oven to 200°C conventional or 180°C fan-forced.

2. 2

   Prepare the chicken

   Pat the chicken breast dry and make four evenly spaced cuts across it, stopping about 1cm from the bottom so you do not cut all the way through. Season the chicken with ~1.5g fine salt (¼ tsp) and a good crack of pepper before stuffing.

3. 3

   Season and fill

   Rub the salt and pepper all over and into each cut. Slice the tomato and mozzarella, then place one slice of each and a couple of basil leaves into every cut. Drizzle half the olive oil over the filled chicken.

4. 4

   Bake

   Bake until the chicken reaches 72–73°C in the thickest part, probing the solid meat rather than the filling. This should take around 20 minutes, but temperature matters more than time. Rest until it reaches at least 75°C before serving; if it does not, return it to the oven until it does.

5. 5

   Build the salad

   Combine the shredded radicchio, snow pea shoots and finely sliced red onion.

6. 6

   Dress and serve

   Place the rested chicken beside the salad. Dress the salad with the remaining olive oil and balsamic vinegar, add a small pinch of fine salt (~0.5g) and a crack of pepper, taste a dressed leaf and adjust, then serve.