Hasselback Chicken Spinach Tomatoes (Printable)
Sliced chicken breasts stuffed with mozzarella, spinach and sundried 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 - 2.1 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
# 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 for 5 minutes before serving.
# Expert Suggestions:
01 -
- The presentation looks like you spent hours at culinary school but comes together in under an hour
- Every single bite delivers that perfect combination of melty cheese, savory spinach, and tender chicken
02 -
- A sharp knife is absolutely non negotiable here dull blades will slip and ruin the delicate accordion effect
- Do not worry if some filling falls out during baking it will still taste incredible and the remaining stuffed cuts look stunning
03 -
- Pound your chicken breasts slightly if they are very thick so they cook evenly without drying out at the edges
- Room temperature chicken accepts seasonings better and cooks more evenly so try to take it out 20 minutes before cooking