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How to Make Hazelback Chicken Breasts

My sister shared this delicious recipe with me and it has since become our favorite way to cook chicken breasts.

And now that you know how to cut up a whole chicken, you can make it too!

(See the previous blog post for my video tutorial of how to cut up a whole chicken)

The best part is it's really easy and simple.

If you've never had pastured chicken before, it is much more flavorful and moist than factory farmed chicken.

Enjoy! And let me know how you liked it in the comments =)


Hazelback Chicken Breasts

Serves 4

2 chicken breasts from 1 whole Thousand Hills Grazing chicken

1-2 cups spinach

1/2 cup pepperjack cheese (or your preference)

1 cup bread crumbs (I just throw some end pieces of bread in the blender)

Salt, pepper, paprika (or cayenne) to taste

Saute 1-2 cups spinach in 1 T butter until wilted.

Make slits in chicken breast and stuff with pepperjack cheese and cooked spinach.

Coat top with salt, pepper and bread crumbs.

Sprinkle with paprika or cayenne (I like to use smoked paprika).

Bake @ 400 for 45 minutes (for large chicken breasts)

(Be sure to put a couple tablespoons of lard or butter on your pan to avoid burning and to keep the chicken moist)

Side note: I have also done this on the grill in a cast iron skillet with good success.



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