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.

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

1. Cook the spinach on medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
2. Stir in the ricotta and cook for a further 30-60 seconds. Allow it to cool.
3. Cut slits into the chicken breasts about 1/2 inch apart. Be sure to not cut all the way through. Cut through about 80%.
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 of the chicken.
7. Shake the ground paprika over the chicken to add some color 
8. 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.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American/Canadian

Servings 2

Calories 370 kcal

Ingredients

  

1x2x3x

• 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

Keyword chicken, hasselback, stuffed chicken

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