Hasselback Chicken

Ingredients

• Olive oil

  Salad or cooking

  ⅓ tbsp or 5g

• Spinach

  Raw

  1 cup or 30g

• Ricotta cheese

  Part skim milk

  3 ¹³⁄₁₆ oz or 109g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 half breast (fillet) or 472g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Cheese

  Sharp Cheddar, White - Wegmans

  6 oz or 170g

• Paprika

  Spices

  ⁵⁄₁₆ tbsp or 2g

Directions

1. Preheat the oven to 400 degrees F.
2. In a sauté pan over medium heat add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
3. Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
4. Cut slits into the chicken breasts, about 1 centimeter apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it.
5. Stuff all of the spinach and ricotta mixture into the cuts.
6. Season the chicken with salt and pepper, to taste. Sprinkle the white cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
7. Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear. Serve immediately and enjoy!

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