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 only, raw

  4 breast fillet or 472g

• 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

  ¾ cup, shredded or 84g

Directions

1. Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
2. Heat a splash of olive oil in a large skillet over medium heat. Cook the spinach until slightly wilted, about 3-5 minutes. Add the crumbled goat cheese and cook until melted, about 1 minute. Stir in red pepper flakes, if using, and set aside.
3. Place the chicken breasts on the prepared baking sheet. Using a sharp knife, cut slits across each chicken breast about ¾ of the way through, spaced ½-¾ inch apart. Stuff each slit with the spinach and goat cheese mixture.
4. Season the tops of the chicken breasts with salt, pepper, and paprika. Sprinkle mozzarella cheese evenly over each chicken breast.
5. Bake in the oven for 20-25 minutes. For more bubbly and browned cheese, switch to broil for the last 10 minutes of cooking, if desired.

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