Hasselback chicken

Original Recipe by: Tasty

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

• ¼ cup fresh spinach

• ¼ cup ricotta cheese or cream cheese 

• 2 chicken breasts

• ¼ cup cheddar cheese

• 1 teaspoon paprika

• Salt, to taste

• Pepper, to taste

Directions

1. Cook the spinach on a medium heat in a splash of oil for 3-5 minutesuntil it is slightly wilted.

2. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

3. Cut slits into the chicken breasts about 1cm (½ inch) apart but don’t cut all the way through - about 75% of the way down is what you should aim for.

4. Stuff all of the spinach and ricotta mixture into the slits.

5. Season the chicken with salt and pepper.

6. Grate the cheddar and sprinkle it generously on top.

7. Shake the ground paprika over the chicken to add some colour and flavour.

8. Bake in the centre of a pre-heated oven for 20-25 minutes  400°F (200°C) until the cheese has melted and the juices are clear.

Drea's Hot Tips

1. Cream cheese is wayyyy tastier than ricotta here. Maybe I just don't like ricotta much outside of lasagna...

2. Totally mixing it up and trying mozzerella cheese and pepperonis tasted great, too.

Nutrition

• Calories 408

• Fat 18g

• Carbs 1g

• Fiber 0g

• Sugar 0g

• Protein 55g