This is a lighter, citrusy, and delicious change from all the heavy chicken dishes on Passover. When there are leftovers, I cut the chicken into strips and use it on top of a salad of lettuce, mandarin oranges, glazed nuts, and dried cranberries, with a sweet vinaigrette.
I adapted the Crispy Hasselback Potatoes recipe to make it a healthier variation of supper on Wednesday night in the G. family. The kids used to happily eat their chicken if it was served alongside these beauties. The crispy crust on the bottom, the beautiful fan-like slices, and the flavorful dressing make this a delicious and elegantly presented side dish.
