Hasselback Chicken with Spinach and Cheese (Print version)

Tender sliced chicken breasts filled with melted mozzarella, fresh spinach, and savory sun-dried tomatoes, baked until golden and bubbly.

# Ingredient List:

→ 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 - ½ tsp paprika
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Set oven temperature to 390°F.
02 - Using a sharp knife, make deep cuts about ½ inch apart across each chicken breast, being careful not to slice all the way through the meat.
03 - Combine the shredded mozzarella cheese, baby spinach, chopped sun-dried tomatoes, and minced garlic in a mixing bowl.
04 - Gently press the filling mixture into each cut of the chicken breasts, distributing evenly.
05 - Place the stuffed chicken breasts in a baking dish. Drizzle with olive oil and sprinkle with Italian herbs, paprika, salt, and black pepper.
06 - Bake for 25–30 minutes until the chicken is fully cooked and the filling is golden and bubbly.
07 - Allow the chicken to rest for 5 minutes before serving to retain juices.

# Expert Advice:

01 -
  • The presentation looks like something from a gourmet magazine but takes minimal effort
  • Each slice gets infused with garlicky cheesy goodness in every single bite
02 -
  • A sharp knife is your best friend here since dull blades slip and create uneven jagged cuts that don't hold filling well
  • Overstuffing might seem generous but it causes the chicken to split open during baking
03 -
  • Pound the chicken slightly to an even thickness before cutting for more uniform slices
  • Room temperature chicken accepts seasoning better and cooks more evenly than cold meat

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