Five Geese Flying

Leif Elisson was a trainee chef at the Hasselbacken restaurant in Stockholm in 1953. He is credited with inventing the popular dish called (in Swedish) Hasselbackspotatis – Hasselback Potatoes. Essentially you take a baking potato and cut it into very thin slices, but not all the way through. Then you fan the potato out and stuff the slices with various toppings – cheddar, chives, bacon, whatever – and bake it. John’s still going keto at the moment, so potatoes aren’t on the menu. Instead, we made three Hasselback chicken breasts. Each breast got five deep slices, almost to the cutting board. Each slice was stuffed with half a grape tomato, a fat basil leaf and a slice of mozzarella. I drizzled them with olive oil and sprinkled Italian herbs on top, then baked them at 400F for half an hour. While they cooked, I sautéed broccoli, cauliflower, zucchini, red onion and crushed garlic to serve with them. Yum!