Hasselback Chicken with Spinach and Cheese (Printable)

Tender sliced chicken filled with spinach, mozzarella, and sundried 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 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 Prepare:

01 - Preheat 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 way the cheese melts into every crevice creates these incredible flavor pockets in every bite
  • It looks fancy enough for dinner guests but comes together in under an hour
  • Leftovers reheat beautifully for next day lunch
02 -
  • Chilling the chicken for 15 minutes before slicing makes the cuts much easier and more precise
  • If a cut goes all the way through, just press it back together, it will still taste amazing
  • The filling expands while baking, so dont overstuff or you will lose some cheese
03 -
  • Letting the chicken rest after baking is crucial, those five minutes make all the difference
  • If the top is browning too fast, tent loosely with foil for the last 10 minutes

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