If there is one food that many of us eat on a regular basis, it is chicken. We tend to eat at almost any way imaginable, including baked, fried and broiled. In fact, we are often looking for different ways to make chicken, just to help keep things interesting. Once you see this method, however, you may never try another way of making chicken again!
This recipe is known as Hassleback chicken, and it is a unique take on stuffed chicken. If you are tired of the same old, same old, give this recipe a try and you won’t regret it.
Ingredients:
1 tsp. olive oil
1 ½ cups fresh baby spinach
¼ cup ricotta cheese
2 1lb chicken breasts
1/8 cup white cheddar cheese, grated
Paprika
Salt & pepper
Directions:
preheat your oven to 400°F.
While your oven gets warm, place a saute pan over medium heat. When the pan is hot add you oil and cook the spinach for about 3 to 5 minutes until the leaves are slightly wilted.
When the spinach is ready, stir in your ricotta cheese. Mix it together and cook for another 30 to 60 seconds. Remove it from the heat and let it cool.
Take your cleaned chicken breasts. Cut slits into the breast about 1 centimeter apart (which is about 4/10 of an inch). But don’t cut all the way to the bottom! This is what makes it Hasselback chicken. Make sure your slices are only about 75% of the way through the breast.
Spread open your cuts and stuff the spinach and ricotta cheese mix inside.
Now it’s time to season your chicken. Grab your salt and pepper and cover it to taste. After the bird is seasoned, sprinkle the grated cheddar cheese on top. Then sprinkle some paprika over everything to give it some nice color and a smoky flavor.
Since your Hasselback chicken is ready to go, put it in a baking dish and place it in your oven for 20 to 25 minutes.
You’ll notice that the cheese has melted and the juices coming from the chicken are clear. That’s when you know it’s all done and ready to be devoured!