You’ve probably seen a hasselback potato. This is the same thing but with chicken, and stuffed with spinach, melty cheese and sundried tomatoes, then drizzled with pesto. Serve it with my cheese and garlic potatoes.   






Skill level

Average: 1.7 (19 votes)


  • 4 boneless skinless chicken breasts
  • 2 cups baby spinach
  • ½ cup sundried tomatoes, cut into strips
  • 85 g (3 oz) Swiss cheese slices, cut into strips
  • Olive oil, for grilling


  • 2 cups basil
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ½ cup grated parmesan 
  • ½ cup (125 ml) olive oil
  • Salt and pepper, for seasoning


  • 4 russet potatoes, washed and diced
  • ¼ cup (55 g) garlic butter, melted
  • ½ cup grated aged cheddar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. For the pesto: Place basil, garlic, pine nuts and parmesan cheese in a blender. Pulse while adding olive oil. Once incorporated, season, then remove from blender and set aside.

2. For the potatoes: Turn on half the barbeque to medium or 175°C (350°F).

3. In a bowl toss the potatoes in garlic butter. Put the potato mixture in a foil barbecue tray or foil-lined barbecue-safe metal tray. Place on the unlit side of the barbeque. Using indirect heat, with the lid closed, bake for 1 hour, topping with cheddar cheese halfway through the cooking process.

4. Meanwhile, for the chicken: Toss the breasts in olive oil, salt and pepper.Turn up the barbeque (leaving the potatoes cooking on the unlit side) to high or 205°C (400°F). Oil the grill.

5. Place chicken top-breast side down on the grill and cook for 30 seconds then rotate the breasts and cook for another 30 seconds to create a crosshatch pattern. Turn the chicken over and repeat the process. Remove chicken breasts from grill and set aside for 5 minutes to cool. Turn the grill back to the medium or 175°C (350°F).

6. Once cooled. make 3 cuts across the top of the chicken breasts about 1 cm (½ in) apart, making sure not to cut completely through. In each cut place first the spinach then the swiss cheese and finally the sun-dried tomato. 

7. Place the breasts on the heated grill. Cook for 15 minutes with the lid closed or until they reach and internal temperature of 74°C (165°F).

8. Remove chicken from grill. Serve with potato and pesto.



• Cooking times and temperatures will vary depending on the size and type of your barbeque.