Hasselback Chicken with Spinach Tomatoes (Printable Version)

Tender sliced chicken breasts filled with mozzarella, spinach, and sundried tomatoes, then baked until golden and bubbly.

# What You Need:

→ 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

# Directions:

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.

# Expert Advice:

01 -
  • The presentation makes you look like you spent hours, when really it's just clever knife work and simple stuffing
  • Every single slice becomes its own little pocket of melty cheesy goodness
02 -
  • The slicing technique takes practice, and your first attempt might look messy, but it'll still taste incredible
  • If your chicken breasts are very thick, consider pounding them slightly first for more even cooking
03 -
  • Chill your chicken in the freezer for 15 minutes before slicing, it makes the knife work much easier
  • A chopstick placed alongside each breast acts as a guide to prevent cutting all the way through

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