Hasselback Chicken with Cheese Stuffing (Printable)

Tender sliced chicken breasts filled with mozzarella, spinach, and sundried tomatoes, baked until golden and bubbly.

# What You’ll 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 chopped
05 - 2 cloves garlic, minced

→ Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - 1/2 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 1/2 inch apart across each chicken breast, being careful not to cut all the way through.
03 - In a bowl, combine mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic.
04 - Gently stuff the filling into each cut of the chicken breasts.
05 - Place 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 chicken is cooked through and filling is golden and bubbly.
07 - Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The presentation makes you look like you spent hours, when really it's just strategic slicing
  • Every single bite pockets you get burst with cheesy, tomatoey goodness
02 -
  • Use your absolute sharpest knife for the slicing, a dull knife will slip and make uneven cuts
  • Don't stress about perfect spacing or depth, the rustic look is part of the charm
03 -
  • Place chopsticks on either side of the chicken while slicing to prevent cutting all the way through
  • Press the filling firmly into the cuts, but don't overstuff or the chicken won't cook evenly

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