Hasselback Chicken with Spinach Stuffing (Printable)
Sliced chicken breasts filled with cheesy spinach and sundried tomatoes, oven-baked to golden perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
→ 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 - Preheat oven to 390°F.
02 - Using a sharp knife, make deep cuts about ½ inch apart across each chicken breast, being careful not to cut all the way through the meat.
03 - In a bowl, combine mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic. Mix thoroughly.
04 - Gently stuff the filling into each cut of the chicken breasts, pressing lightly to secure.
05 - Place 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 chicken is cooked through and filling is golden and bubbly.
07 - Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The cheese gets into every single slice, meaning melty goodness in literally every bite
- It looks like something from a fancy restaurant but takes maybe ten minutes of actual hands-on time
02 -
- I ruined my first attempt by cutting all the way through the breast, so place a chopstick underneath as a guide
- The chicken keeps cooking while it rests, so pull it out when the internal temp hits 70°C (160°F)
03 -
- Pound the chicken slightly to an even thickness before slicing
- Room temperature chicken slices more cleanly than cold from the fridge