Spinach and goat cheese hasselback chicken

Discover a delicious and easy Spinach and Goat Cheese Hasselback Chicken recipe! Juicy chicken breasts are stuffed with a savory blend of spinach, tangy goat cheese, and a hint of red pepper, then seasoned with paprika, salt, and black pepper. Topped with melted mozzarella for an irresistible finish. Perfect for a weeknight dinner or special occasion!

  • 19 Mar 2025
  • Cook time 25 min
  • Prep time 10 min
  • 4 Servings
  • 8 Ingredients

Spinach and goat cheese hasselback chicken

Hasselback chicken is a delightful way to serve chicken breasts that are not only visually stunning but packed with flavor. In this version, spinach and goat cheese make a creamy, tangy stuffing that is complemented by a touch of red pepper. Sprinkled with mozzarella, paprika, salt, and black pepper, this recipe elevates simple ingredients into a dish full of sophistication and taste.

Ingredients:

3 cups spinach
90g
1/2 cup goat cheese
120g
1/2 tsp red pepper (spice)
1/6g
4 chicken breasts
580g
1 dash salt
0.40g
1 dash black pepper
1/10g
2 tsp paprika
4.20g
1/3 cup mozzarella cheese
36g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prep the Spinach:
- If using fresh spinach, wash and dry it thoroughly. In a medium skillet over medium-high heat, wilt the spinach for about 2-3 minutes. Remove from heat and allow it to cool slightly. Squeeze out excess moisture and chop into smaller pieces.
3. Prepare the Filling:
- In a mixing bowl, combine the wilted spinach, goat cheese, and red pepper flakes. Mix until well combined. Set aside.
4. Prepare the Chicken Breasts:
- Place the chicken breasts on a cutting board. Using a sharp knife, make horizontal slits about 1/2 inch apart along the top of each chicken breast. Be careful not to cut all the way through; the slits should go about three-quarters of the way down.
5. Season the Chicken:
- Season each chicken breast with a dash of salt and black pepper. Then, generously sprinkle the paprika over the chicken breasts.
6. Stuff the Chicken:
- Using a small spoon or your fingers, stuff the spinach and goat cheese mixture into each slit of the chicken breasts, distributing the filling evenly.
7. Top with Mozzarella:
- Sprinkle shredded mozzarella cheese evenly over the top of the stuffed chicken breasts.
8. Bake the Chicken:
- Place the stuffed chicken breasts in a baking dish in a single layer. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle. The internal temperature should reach 165°F (75°C).
9. Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy your delicious Spinach and Goat Cheese Hasselback Chicken with your favorite side dishes!

Tips:

- Ensure the spinach is well cooked and drained to prevent the stuffing from being too watery.

- Make deep cuts in the chicken breasts without cutting all the way through to properly hold the stuffing.

- Use toothpicks to secure the stuffing in place if needed.

- Adjust the red pepper to your taste preference to control the level of spiciness.

- For a crispier texture, you can broil the chicken for the last 2-3 minutes of cooking.

- Let the chicken rest for a few minutes before serving to retain its juices.

With vibrant greens and rich cheeses, Spinach and Goat Cheese Hasselback Chicken brings an elegant and nutritious twist to your meal. The method is easy enough for a weeknight dinner yet impressive enough for guests. Enjoy this harmonious blend of flavors and textures!

Nutrition Facts
Serving Size210 grams
Energy
Calories 320kcal16%
Protein
Protein 44g28%
Carbohydrates
Carbohydrates 1.53g0%
Fiber 0.74g2%
Sugar 0.36g0%
Fat
Fat 15g17%
Saturated 8g27%
Cholesterol 140mg-
Vitamins
Vitamin A 250ug27%
Choline 130mg24%
Vitamin B1 0.18mg15%
Vitamin B2 0.55mg43%
Vitamin B3 15mg91%
Vitamin B6 1.27mg75%
Vitamin B9 40ug10%
Vitamin B12 0.46ug19%
Vitamin C 7mg8%
Vitamin E 1.68mg11%
Vitamin K 110ug92%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.26mg28%
Iron, Fe 1.52mg14%
Magnesium, Mg 77mg18%
Phosphorus, P 490mg39%
Potassium, K 670mg20%
Selenium, Se 36ug65%
Sodium, Na 260mg17%
Zinc, Zn 1.62mg15%
Water
Water 150g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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