Hasselback Chicken with Spinach (Printable Version)

Tender sliced chicken stuffed with cheese, spinach, and sundried tomatoes, baked to golden perfection.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 your 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.
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 to allow juices to redistribute.

# Expert Advice:

01 -
  • The presentation makes you look like you spent all day cooking, but it comes together in under an hour
  • Every bite delivers that perfect combination of melty cheese, savory spinach, and sweet sundried tomatoes
02 -
  • I learned the hard way that partially frozen chicken cuts much more cleanly than completely thawed meat
  • Using chopsticks or wooden spoons on either side of the breast prevents you from cutting all the way through
03 -
  • Pat the chicken completely dry before cutting, as excess moisture prevents the cuts from staying open
  • Room temperature chicken cooks more evenly and is easier to slice than cold straight from the fridge

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