Hasselback Chicken
The only thing I would change about this is the amount of the spinach mixture. I at least doubled the spinach with only adding a tiny bit more of the ricotta. I also think the spinach & ricotta mixture needs some seasoning. Maybe, salt, pepper, garlic, & onion powder. I also used regular cheddar because white cheddar can be a bit pricey & bold for some people. Even without the extra seasoning, I thought this was a great meal & so did my entire family! Will make again! So easy!
I have my green bean recipe on my account if you want to know how to make that. Restaurant quality!
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Ingredients
- –1 teaspoon olive oil
- –1½ cups fresh baby spinach
- –¼ cup ricotta cheese
- 1-pound – 1-pound chicken breasts
- –⅛ cup white cheddar cheese, grated
- –Paprika
- –Salt
- –Pepper
Details
Preparation time 10mins
Cooking time 30mins
Adapted from tiphero.com
Preparation
Step 1
-Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius or Gas Mark 6).
-In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
-Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
-Cut slits into the chicken breasts, about 1 centimeter (0.39 inches) apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it!
-Stuff all of the spinach and ricotta mixture into the cuts.
-Season the chicken with salt and pepper, to taste. Sprinkle the white cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
-Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.
What a delicious way to enjoy stuffed chicken! Do you think you’ll give it a try?
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