Hasselback Chicken

By rrxing

Hasselback Chicken is one of those recipes that looks like you spent all day in the kitchen, and tastes like it, too. You fooled them! You can make ahead and keep refrigerated until ready to bake.

Ingredients

• Splash of oil
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 2 chicken breasts
• 4 tablespoons cheddar cheese, grated
• 1 tablespoon paprika
• Salt and pepper

Details

Servings 2
Adapted from facebook.com

Preparation

Step 1

Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

Cut slits into the chicken breasts about 1/2" apart but don’t cut all the way through - about 75% of the way down is what you should aim for, but don’t stress over it.

Stuff all of the spinach and ricotta mixture into the slits.

Season the chicken with salt and pepper. Sprinkle the grated Cheddar cheese generously on top. Shake a good bit of ground paprika over the chicken to add some colour and flavor.

Bake in the center of a pre-heated oven for 20-25 minutes at 400°F until the cheese has melted and the juices are clear.