BBQ Chicken & Hasselback Potatoes

While killing time on Pinterest recently, I stumbled upon a beautiful potato! Hasselback Potatoes are artfully prepared, and when done, make such a simple food look so fancy. Of course, they are delicious too :)

I made these the other night, and served them alongside BBQ chicken/Naked Chik Cutlet. I also whipped up a delicious dipping sauce for the potatoes, using low-fat sour cream and shredded Mexican-mix cheese.

HASSELBACK POTATOES

Ingredients
2 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
1 Tbsp Butter
Sea Salt
Freshly Ground Black Pepper

Method
Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert sliced garlic in between the slits. Scatter some slightly melted butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40-60 minutes or until the potatoes turn crispy and the flesh is soft.

DIPPING SAUCE

Ingredients

4 Tbsp low-fat sour cream

2 Tbsp Mexican-mix shredded cheese (whatever you have on hand will work)

Method

Mix sour cream and cheese in a small ramekin. Place in microwave for 30-45 seconds. Mix thoroughly.

BBQ CHICKEN

Ingredients

1 Boneless chicken breast

1 Quorn Naked Chik Cutlet

1 1/2 C Stubbs Original BBQ sauce

2 Tbsp Honey

Method

Place protein in tupperware or ziplock baggie. Cover each with BBQ sauce and drizzle honey on top. Let marinate in the refrigerator for 24 hours.

Preheat oven to 350 degrees. Place chicken in oven for 25 minutes, turning over mid-way through the cooking time.