I remember a time when we primarily purchased “whole” chickens to cook. I can picture my mom at the kitchen counter with her favorite sharp knife cutting the bird into the various pieces. Unless a recipe called for deboning a chicken after it’s cooked, we only ate our chicken “on-the-bone,” and with the skin intact, I might add.
Many times, this is still the best way to prepare chicken. But I bet my mom sure loved the day the local grocery stores started offering pre-cut chicken pieces. At least she never had it like my grandmother did. I recall her stories of having to wring the chicken’s neck and pluck all the feathers off first!
In my opinion, being able to walk into the store and purchase boneless, skinless chicken breasts revolutionized the way we cook. My mom saved cutting up chicken for a Sunday dinner when she had more time on the weekends. But for many years now, we turn to chicken as a quick weeknight meal, with it being so easy to toss boneless, skinless chicken breasts or thighs into a pan to fry, bake, or poach. It is perhaps even simpler to throw some on the grill with a little seasoning or barbeque sauce. Plus, they cook very quickly in any of these applications.
Hasselback Chicken will be a good, quick-fix dinner to have in your rotation. The boneless-skinless chicken breast has slits cut into it the way you may have seen potatoes fanned open so lots of extra flavor can be added in between each section.
This recipe for wedge salad even takes the process of tearing up lettuce out of your busy schedule. Keep the homemade buttermilk dressing mix on hand to use for whipping up the dressing for the salad, and to use as a dry rub on the chicken. Enjoy food made fresh!
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