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Hasselback Chicken Recipe

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This recipe for Hasselback Chicken is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
– Splash of oil
– Heaping 1 ½ cups (1 ¾ ounces or 50 grams) fresh spinach
– Scant ¼ cup (1 ¾ ounces or 50 grams) ricotta cheese
– 2 chicken breasts
– Heaping ⅛ cup (¾ ounce or 20 grams) cheddar cheese, grated
– Paprika
– Salt
– Pepper
Directions:
Directions:
1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius or Gas Mark 6).
2. 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.
3. Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
4. 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!
5. Stuff all of the spinach and ricotta mixture into the cuts.
6. Season the chicken with salt and pepper, to taste. Sprinkle the cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
7. Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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