Hasselback Chicken Stuffed Goodness (Print Version)

Golden chicken breasts with savory cheese and spinach filling

# 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 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 for 5 minutes before serving to allow juices to redistribute.

# Expert Hints:

01 -
  • The combination of melty mozzarella, tangy sun-dried tomatoes, and fresh spinach creates an incredible flavor explosion in every bite
  • That beautiful presentation looks like you spent hours in the kitchen, but it comes together in under an hour
  • Each slice gets seasoned individually, meaning more flavor in every single forkful
02 -
  • The most common mistake is cutting all the way through the chicken, so place a chopstick or wooden spoon handle underneath as a guide
  • Overstuffing the slices makes the chicken hard to handle, so use restraint and save any extra filling for the top
  • The internal temperature should reach 74°C (165°F), but because it's sliced thin, it cooks faster than a whole breast
03 -
  • A dull knife makes this recipe frustrating and dangerous, so take a moment to sharpen yours before starting
  • Pat the chicken completely dry before slicing, as moisture on the surface prevents the seasonings from adhering properly

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