Bosh! Cheesy Garlic Hasselback Chicken

Cheesy Garlic Hasselback Chicken

Serves 2

Created by our friends at BOSH!, this receipe is an absolute winner. Meatless Farm Plant-Based Chicken Breasts, gently sliced and then covered in a creamy, cheesy sauce, served up with seasonal veg.


For the Cheesy Garlic Hasselback Chicken

  • 4 Meatless Farm Plant-Based Chicken Breasts
  • 1 bulb garlic
  • 1 tsp olive oil
  • 1 tsp vegetable oil
  • 1⁄4 tsp fennel seeds
  • 1⁄4 bunch of fresh parsley
  • 50g plant-based butter
  • 50g vegan cheddar cheese


For the roasted new potatoes

  • 500g new potatoes
  • 6 cloves garlic
  • Olive oil
  • Salt and pepper
  • Olive oil


For the asparagus

  • 500g asparagus spears
  • 1 lemon
  • Olive oil
  • Salt, pepper and chilli flakes to taste


  1. Cut off the top of the garlic bulb and place it in the middle of a foil square, drizzle with a little olive oil and sprinkle over the salt, pepper and fennel seeds. Wrap up the garlic bulb in tin foil, put it on a baking sheet and roast in the oven for 20 minutes at 200C fan.
  2. Next, halve the potatoes, place them in a pan, cover with cold water, sprinkle over some salt, put the pan on the stove and bring to the boil over medium high heat and simmer for 8-10 minutes until the potatoes are beginning to soften.
  3. When cooked, drain the potatoes into a colander and leave them to steam dry for a few minutes. Tip the potatoes into a roasting tin, drizzle with olive oil, sprinkle over salt and pepper and toss to coat. Put the tin in the oven and roast for 45 minutes, stirring halfway through.
  4. Time to make the garlic cheese butter. Grate the cheese on the fine side of a box grater and clean the grater. Take the garlic package out of the oven and open it up to let out the steam. Pick the parsley leaves and finely chop. Once the garlic is cool, unwrap the cloves and squeeze the flesh into a bowl. Add the parsley, black pepper, butter and cheese and stir to combine.
  5. Turn the heat of the oven down to 180C. Place a Meatless Farm Plant-Based Chicken Breast on a chopping board and set two wooden spoons on either side of it. Use a sharp knife to cut slices into the chicken that are roughly ½ cm apart, until the knife hits the spoon handle. Carefully spoon the cheesy butter into the slices and rub it in to ensure maximum coverage. Repeat for the other breasts. Put the tray in the oven and roast for 20-25 minutes.
  6. Take the asparagus spears and cut or snap the woody ends off. Zest the lemon with the fine side of the box grater and halve the lemon. Lay the asparagus out on the baking tray, drizzle with olive oil, squeeze over the lemon juice, season with salt, pepper and chilli flakes, put the tray in the oven and roast for 15 minutes until juicy and tender.
  7. To finish and serve, sprinkle nutritional yeast over the potatoes and stir to coat. Spoon the potatoes, asparagus and garlic hasselback chicken breasts on to plates and serve immediately.


There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!