Thinly slice red onion, tomato, zucchini and mozzarella. Cut the potatoes into wedges.
2
Slice the chicken a few places without cutting all the way through. Fill the openings with tomato, zucchini, red onion and mozzarella slices.
3
Place the hasselback chicken fillets on a baking tray lined with parchment paper along with the potatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the middle of the oven at 220 degrees celsius for 25-30 minutes.
4
Make a simple creme fraiche dressing. Mince the garlic and add to a bowl with creme fraiche. Stir and season with salt and pepper.
5
Serve the hasselback chicken with potato wedges, creme fraiche sauce and fresh spinach.
