Spinach and ricotta hasselback chicken

Indulge in a mouthwatering Spinach and Ricotta Hasselback Chicken recipe! Tender chicken breasts stuffed with a savory spinach and creamy ricotta filling, topped with melted cheddar cheese and a hint of paprika. A delicious and nutritious meal that's perfect for any dinner occasion.

  • 28 Feb 2025
  • Cook time 25 min
  • Prep time 5 min
  • 2 Servings
  • 8 Ingredients

Spinach and ricotta hasselback chicken

Spinach and ricotta hasselback chicken is a delightful and nutritious dish that combines tender chicken breasts with a flavorful filling of spinach and ricotta cheese. This dish is perfect for dinner parties or a cozy weeknight meal, providing a gourmet experience with simple, fresh ingredients.

Ingredients:

1 tsp olive oil
4.50g
1 lb chicken breasts
450g
2 cups spinach
60g
4 tbsp ricotta cheese
60g
1 dash salt
0.40g
1 dash black pepper
1/10g
1/4 cup cheddar cheese
27g
1 tsp paprika
2.10g

Instructions:

1. Preheat your oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the spinach:
- Wash and dry the spinach. In a skillet over medium heat, add the olive oil.
- Once the oil is hot, add the spinach and sauté until wilted, about 2-3 minutes.
- Remove the spinach from the heat and let it cool slightly.
3. Prepare the filling:
- In a mixing bowl, combine the wilted spinach and ricotta cheese. Mix well until the spinach is evenly distributed throughout the ricotta. Season the mixture with a dash of salt and a dash of black pepper.
4. Prepare the chicken:
- Place the chicken breasts on a cutting board. Using a sharp knife, make several slits across each chicken breast, being careful not to cut all the way through. The slits should be about 1/2 inch apart.
- Season both sides of the chicken breasts with a dash of salt and black pepper.
5. Stuff the chicken:
- Carefully stuff the spinach and ricotta mixture into each of the slits in the chicken breasts. Ensure that the mixture is evenly distributed and packed into the slits.
6. Top with cheese and paprika:
- Place the chicken breasts in a baking dish.
- Sprinkle the shredded cheddar cheese over the top of the stuffed chicken breasts.
- Sprinkle the paprika evenly over the top of the chicken.
7. Bake the chicken:
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
8. Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving.

Tips:

- Pound the chicken breasts to an even thickness before making the cuts to ensure they cook evenly.

- Use fresh spinach for the best flavor and texture, but you can substitute with frozen spinach if needed. Be sure to thaw and drain it completely.

- You can add other herbs and spices to the ricotta mixture to suit your taste. Freshly grated nutmeg, garlic powder, or Italian seasoning can add a deeper flavor.

- Be careful not to overstuff the chicken. It’s better to have a little extra filling left over than to have it overflowing.

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

Spinach and ricotta hasselback chicken is a mouthwatering recipe that offers a unique twist on traditional stuffed chicken breasts. With a few simple ingredients and straightforward steps, you can create a dish that's both impressive and delicious. Serve it with a side of roasted vegetables or a fresh salad for a well-rounded, nutritious meal that will undoubtedly be a hit with your family and friends.

Nutrition Facts
Serving Size300 grams
Energy
Calories 380kcal19%
Protein
Protein 60g39%
Carbohydrates
Carbohydrates 3.28g1%
Fiber 0.86g2%
Sugar 0.37g0%
Fat
Fat 16g18%
Saturated 6g19%
Cholesterol 190mg-
Vitamins
Vitamin A 210ug24%
Choline 200mg36%
Vitamin B1 0.25mg21%
Vitamin B2 0.59mg45%
Vitamin B3 22mg138%
Vitamin B6 1.94mg114%
Vitamin B9 60ug15%
Vitamin B12 0.71ug30%
Vitamin C 9mg10%
Vitamin E 2.31mg15%
Vitamin K 150ug122%
Minerals
Calcium, Ca 220mg17%
Copper, Cu 0.13mg15%
Iron, Fe 1.54mg14%
Magnesium, Mg 100mg24%
Phosphorus, P 620mg49%
Potassium, K 970mg28%
Selenium, Se 60ug111%
Sodium, Na 330mg22%
Zinc, Zn 2.63mg24%
Water
Water 220g-
* 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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