Juicy Hasselback Chicken Stuffed With Spinach Ricotta Cheese Food

HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!

SPINACH RICOTTA HASSELBACK CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees.
• Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
• Season the chicken with salt and pepper.
• In a bowl mix the spinach and ricotta cheese together.
• Season with nutmeg.
• Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things)
• Sprinkle the grated Parmesan and Cheddar cheese over the stuffed chicken breasts (optional)
• Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
• Eat and enjoy

CHEESY HASSELBACK CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
• Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
• Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.

JUICY HASSELBACK CHICKEN - STUFFED WITH SPINACH & RICOTTA CHEESE

Steps:

• If you are using pre-washed baby spinach proceed directly to the next step.But if you are using fresh spinach from the garden or from the local market, rinse it under a cold running water several times to remove any dirt. As an alternative you can soak it in the water for a few minutes, rub lightly with hands and drain. Dry with a salad spinner or pat with a paper towel. Cut off the stems. But don't stress too much getting your spinach completely "stem free".
• Chop rolled spinach leaves with a sharp knife.
• Preheat the oven to 400F.
• In a large skillet pan add 2 tbsp extra virgin olive oil and if you have, garlic cloves crushed with a flat knife. Sautee over medium heat for 2 minutes or until garlic cloves are golden brown. Be careful not to burn them.Remove garlic, add spinach. Sautee for 2-3 minutes until soft.
• Add ricotta cheese. Season with a few pinches of salt and pepper to taste. Let it cool for a few minutes.
• In the meantime, dry chicken breast halves with a paper towel and rub with some extra virgin olive oil. Using a sharp knife, cut slits in each chicken halves crosswise. They should be approx your point finger wide and ¾ through the chicken breast. These slits will create a sort of "pockets" to stuff our chicken with spinach ricotta filling. Pay attention to not cut through the chicken all the way through and to not destroy the pockets.
• Using a spoon or a small spatula stuff each pocket with spinach ricotta filling.
• Generously sprinkle first layer of grated parmesan or pecorino cheese on top. Layer with some bread crumbs and parmesan cheese again.
• You can completely do without bread crumbs, which would make this hasselback chicken completely gluten free. But if you have have/can use some they'll add a mouthwatering golden color without chicken breast being overcooked.
• Transfer stuffed chicken breasts onto the baking sheet. Bake in the preheated oven for 20-25 minutes.

CHEESY HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Heat the oil over medium heat in a large, nonstick skillet.
• Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
• Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
• Season the chicken breasts on both sides with salt and pepper.
• Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
• Transfer the chicken to a greased roasting pan.
• Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
• Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
• Let the meat rest for 5 minutes before serving.
• Enjoy!

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

SPINACH RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375ºF (190ºC).
• Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
• Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
• Let cool completely.
• In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
• Using sharp knife, bone chicken, leaving skin attached.
• Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
• Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
• Tuck ends of skin and meat underneath.
• Place on greased rack in foil-lined pan.
• Brush with butter.
• Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.