Hasselback Chicken with Spinach and Ricotta


Chicken breast stuffed with sauted spinach and ricotta cheese. What’s not to like?

hasselback chicken with spinach and ricotta

Source: http://buzzfeed.com


  • oil Splash of
  • 1 cup Fresh Spinach
  • 1/2 cup Ricotta Cheese
  • 2 Chicken Breasts
  • 1/4 cup Cheddar Cheese
  • Paprika
  • Salt
  • Pepper


  1.  Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
  2.  Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
  3.  Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through – about 75% of  the way down is what you should aim for, but don’t stress over it.
  4. Stuff all of the spinach and ricotta mixture into the slits.
  5.  Season the chicken with salt and pepper.
  6. Grate the cheddar and sprinkle it generously on top.
  7. Shake a good bit of ground paprika over the chicken to add some color and flavor.
  8. Bake in the center of a pre-heated oven for 20-25 minutes 400°F until the cheese has melted and the juices are clear.

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Comments (2)

  1. posted by Virginia Cardenas on 06/28/2016

    Did not know your site existed. Yay!

  2. posted by Nancy Fennessey on 09/17/2016

    I made it and it was so delicious and so easy. It’s a keeper


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