Hasselback Chicken

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Spinach

  Raw

  1 cup or 30g

• Ricotta cheese

  Part skim milk

  7 tbsp or 109g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  6 oz or 170g

• Paprika

  Spices

  1 tsp or 2g

Directions

1. Preheat the oven to 400°F.
2. In a sauté pan over medium heat, add the olive oil and cook the spinach for 3 to 5 minutes, until slightly wilted.
3. Stir in the ricotta cheese and cook for an additional 30 to 60 seconds. Allow to cool.
4. Cut slits into the chicken breasts, about 1 centimeter apart and 75% of the way through.
5. Stuff the spinach and ricotta mixture into the cuts. Season with salt and pepper to taste. Generously top with cheddar cheese and sprinkle with paprika.
6. Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices run clear. Serve immediately.

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• Spinach and Ricotta Hasselback Chicken
• Spinach and Goat Cheese Hasselback Chicken