This spinach ricotta hasselback chicken is out of this world delicious! Easy to make and ready in about 30 minutes, it’s perfect for weeknight dinners and dinner parties alike.
The recipe makes two servings but you can easily double or triple that as needed. Only 5 ingredients (besides salt and pepper) are needed so this is simple, yet packed with flavor.
Spinach Ricotta Hasselback Chicken
Ingredients
- ¼ cup fresh spinach
- ¼ cup ricotta cheese
- 2 chicken breasts
- ¼ cup cheddar cheese
- 1 teaspoon paprika
- sea salt or kosher salt & cracked pepper, to taste
Variations: This recipe is scrumptious as is but if you want to switch it up a bit, you can mix in some minced or pureed garlic and/or onions with the spinach and ricotta. Italian seasoning is another tasty addition.
Instructions
- Cook the spinach on medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow it to cool.
- Cut slits into the chicken breasts about 1/2 inch apart. Be sure to not cut all the way through. Cut through about 80%.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top of the chicken.
- Shake the ground paprika over the chicken to add some color
- Bake in the center of a preheated oven for 20-25 minutes at 400°F (200°C) until the cheese has melted and the juices are clear.
Our balsamic Brussels sprouts or oven-roasted Parmesan green beans make a great side dish for this meal!
Spinach Ricotta Hasselback Chicken
This spinach ricotta hasselback chicken is out of this world delicious! Easy to make and ready in about 30 minutes, it's perfect for weeknight dinners and dinner parties alike. The recipe makes two servings but you can easily double or triple that as needed. Only 5 ingredients (besides salt and pepper) are needed so this is simple, yet packed with flavor.
Ingredients
- ¼ cup fresh spinach
- ¼ cup ricotta cheese
- 2 chicken breasts
- ¼ cup cheddar cheese
- 1 teaspoon paprika
- sea salt or kosher salt & cracked pepper to taste
Instructions
- Cook the spinach on a medium heat in a splash of 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. Be sure to not cut all the way through. Cut through about 80%.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top of the chicken.
- Shake the ground paprika over the chicken to add some color
- Bake in the center of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
Notes
Variations: This recipe is scrumptious as is but if you want to switch it up a bit, you can mix in some minced or pureed garlic and/or onions with the spinach and ricotta. Italian seasoning is another tasty addition.
Nutrition
Calories: 370kcalCarbohydrates: 2gProtein: 55gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 174mgSodium: 383mgPotassium: 905mgFiber: 0.1gSugar: 0.3gVitamin A: 775IUVitamin C: 7mgCalcium: 179mgIron: 1mg
Tried this recipe?Let us know how it was!
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