Spinach and Goat Cheese Hasselback Chicken

Ingredients

• Spinach

  Raw

  3 cup or 90g

• Goat cheese

  Soft type

  ½ cup or 123g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 breast fillet or 580g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Paprika

  Spices

  2 tsp or 4g

• Mozzarella cheese

  Part skim milk, low moisture

  ⅓ cup, shredded or 38g

Directions

1. Original recipe by Susan of Simple Healthy Kitchen: https://www.simplehealthykitchen.com/spinach-goat-cheese-hasselbeck-chicken/
2. Preheat oven to 350 degrees F. Prepare a baking sheet by lining with foil, set aside.
3. In a large skillet add a splash of olive oil. Cook spinach over medium heat until slightly wilted (approximately 3-5 minutes). Add crumbled goat cheese and continue to cook until cheese is melted (about 1 minute). Stir in red pepper flakes (if using). Set aside.
4. Place chicken breasts on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast (careful not to cut all the way through) about ½-3/4 inch apart (approximately 6-8 slits per chicken breast). Stuff each slit with spinach/goat cheese mixture.
5. Generously salt and pepper top of chicken breast and season with paprika. Sprinkle ¼ of the mozzarella cheese among each chicken breast.
6. Place chicken breasts in the oven and bake for 20-25 minutes. If desired switch oven from bake to broil for the last 10 minutes of cooking (for more bubbly and browned cheese).

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