Hasselback Chicken
This recipe has great potential to be modified greatly to suit your tastes. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1/4 cup fresh spinach, OR frozen thawed if that is all that is available
- 1/4 cup Cottage cheese, OR make from a shortcut on this site
- 2 chicken breasts, boneless and skinless
- 1/4 cup Cheddar cheese, shredded
- paprika
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C, lightly grease the bottom of a baking dish.
- Cook the spinach on a medium heat in a splash of olive oil for 3-5 minutes until it is slightly wilted. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1/2 inch apart but don’t cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits. Season the chicken with salt and pepper to taste. Sprinkle the Cheddar cheese on top. Shake a good bit of ground paprika over the chicken to add some color and flavor. Place chicken in the baking dish.
- Bake in the center of your oven for 20-25 minutes until the cheese has melted and the juices are clear. Serve with a side of egg noodles and vegetable, enjoy.
Notes
Without even doing the math, this is under $1 per serving.
Variants could be add diced onion and garlic to the spinach when cooking; adding chopped mushrooms; wrapping with bacon.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
Oh my goodness!! I would be making this right now if I had spinach too. Nothing decent to be found around here at the moment 🙁 But a definite will-try for me 🙂