Hasselback Chicken with Spinach and Cheese (Print Version)
Sliced chicken breasts filled with spinach, mozzarella and sun-dried tomatoes, baked to golden perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 3.5 oz baby spinach, washed
03 - 3.5 oz mozzarella cheese, shredded
04 - 2.1 oz sun-dried tomatoes, drained and roughly chopped
05 - 2 cloves garlic, minced
→ Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - 1/2 tsp paprika
09 - Salt and freshly ground black pepper, to taste
# How to Cook:
01 - Preheat your oven to 390°F.
02 - Using a sharp knife, make deep cuts about 1/2 inch apart across each chicken breast, being careful not to cut all the way through.
03 - In a bowl, combine the mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic.
04 - Gently stuff the filling into each cut of the chicken breasts.
05 - Place the stuffed breasts in a baking dish. Drizzle with olive oil and sprinkle with Italian herbs, paprika, salt, and pepper.
06 - Bake for 25-30 minutes, until the chicken is cooked through and the filling is golden and bubbly.
07 - Let rest 5 minutes before serving.
# Expert Advice:
01 -
- The presentation makes you look like a restaurant chef with minimal effort
- Each slice gets infused with cheesy garlicky goodness in every bite
- Its naturally low carb but nobody will ever guess theyre eating healthy
02 -
- A sharp knife is absolutely non negotiable here, as dull knives will tear the meat instead of making clean cuts
- Dont overstuff the slices or the chicken will take longer to cook and might dry out before the filling melts
- If your chicken breasts are very thick, consider butterflying them horizontally first so they cook through faster
03 -
- If the filling starts browning too quickly, loosely tent the dish with foil for the last 10 minutes
- Leftovers reheat surprisingly well in the oven at 180C for about 15 minutes
- The filling can be made a day ahead and kept refrigerated until youre ready to assemble