Spinach and Ricotta Hasselback Chicken

Ingredients

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Chicken breast

  Broilers or fryers, meat only, raw

  ¼ lb or 113g

• Spinach

  Raw

  ½ cup or 15g

• Ricotta cheese

  Whole milk

  1 tbsp or 15g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Cheddar cheese

  ¹⁄₁₆ cup, shredded or 7g

• Paprika

  Spices

  ¼ tsp or 0.5g

Directions

1. Preheat oven to 400 degrees F.
2. Heat oil in a skillet over medium heat. Wilt spinach, 2-3 minutes; add ricotta and cook 30-60 seconds and mix.
3. Slice chicken halfway through in several places across the top of the breast, season with salt and pepper, and stuff with the spinach/ricotta mixture.
4. Add shredded cheese on top, and sprinkle with paprika.
5. Bake 20-25 minutes or until chicken is cooked through and no longer pink.
6. Serve immediately and enjoy!

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