Hasselback Chicken Stuffed with Spinach (Printable)

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

# What You'll 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 - 0.5 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 0.4 inches 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 clever cutting technique creates more surface area for the filling, meaning cheesy, flavorful bites in every single forkful
  • It looks impressively fancy but actually takes less than 30 minutes of active prep work
02 -
  • Place a chopstick or wooden spoon handle on each side of the breast while slicing to prevent cutting all the way through
  • Overstuffing the slices makes the cheese melt out onto the pan instead of staying nestled inside the chicken
03 -
  • Room temperature chicken slices more cleanly and evenly than cold straight from the fridge
  • If the filling starts to brown too quickly, loosely tent with foil for the last 10 minutes

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