Hasselback Chicken with Spinach Tomatoes (Printable Version)
Tender sliced chicken breasts filled with cheesy spinach and sun-dried tomatoes, baked until golden and bubbly.
# What You 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 - ½ tsp paprika
09 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat your oven to 390°F.
02 - Using a sharp knife, make deep cuts about ½ inch 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 Tips:
01 -
- The filling gets into every single nook and cranny so each bite is perfectly seasoned
- It looks like you spent hours in the kitchen but comes together in under an hour
- The technique transforms boring chicken breasts into something that feels like restaurant quality food
02 -
- Chilling the chicken for 15 minutes before slicing makes the precise cuts much easier and safer to execute
- If a piece accidentally cuts all the way through, just press it back together and continue, it will still bake up beautifully
- The chicken is done when the juices run clear and a thermometer reads 165°F inserted into the thickest part
03 -
- Use the sharpest knife you own for clean cuts that do not tear the delicate chicken meat
- Room temperature chicken accepts the filling more easily than cold meat straight from the refrigerator