Hasselback Chicken Stuffed Breasts (Printable)
Tender sliced chicken breasts baked with cheese, spinach, and sundried tomatoes for golden, bubbly perfection.
# What You 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 roughly chopped
05 - 2 cloves garlic, minced
→ Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - ½ 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 ½ inch apart across each chicken breast, being careful not to cut all the way through.
03 - Combine mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic in a mixing bowl.
04 - Gently stuff 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 for 5 minutes before serving.
# Expert Suggestions:
01 -
- The cheesy filling oozes into every cut so you get flavour in literally every bite
- It looks like you spent hours but comes together in under an hour start to finish
02 -
- Place chopsticks on either side of the chicken while cutting to prevent slicing all the way through
- Don't overstuff each cut or the chicken will take longer to cook and might dry out
03 -
- Room temperature chicken slices more cleanly than cold from the fridge
- A sharp knife is absolutely essential for clean cuts that don't shred the meat