Spinach and Ricotta Hasselback Chicken

Ingredients

• Olive oil

  1 tsp or 5g

• Chicken breast

  raw, skinless

  1 lb or 454g

• Spinach

  raw

  2 cup or 60g

• Ricotta cheese

  part-skim milk

  4 tbsp or 62g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Paprika

  1 tsp or 2g

Directions

1. Preheat oven to 400°F.
2. Heat oil in a skillet over medium heat. Wilt spinach for 2-3 minutes; add ricotta and cook for 30-60 seconds, then 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 for 20-25 minutes or until chicken is cooked through and no longer pink.
6. Serve immediately and enjoy!