Spinach and ricotta hasselback chicken
Spinach and ricotta hasselback chicken features tender chicken breasts stuffed with a savory mixture of spinach and ricotta, topped with melted cheddar and paprika. This dish offers a delightful combination of flavors and textures, perfect for both weeknight dinners and special occasions.
Cook time 25 min
Prep time 5 min
Ingredients:
1 tsp olive oil1 lb chicken breasts
2 cups spinach
4 tbsp ricotta cheese
1 dash salt
1 dash black pepper
1/4 cup cheddar cheese
1 tsp paprika
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.
Instructions:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Remove the chicken from the oven and let it rest for a few minutes before serving.
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.
Spinach and ricotta hasselback chicken FAQ:
Bake the Spinach and Ricotta Hasselback Chicken in a preheated oven at 375°F (190°C) for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
If the chicken is not cooked through after 30 minutes, continue baking and check the temperature every 5 minutes until it reaches 165°F (74°C). You can also cover the dish with foil to prevent the cheese from over-browning while the chicken cooks.
Yes, leftover hasselback chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
You can substitute ricotta cheese with cottage cheese or cream cheese for a similar texture. For a dairy-free option, consider using tofu blended with nutritional yeast.
A medium-sized baking dish should work well, typically around 9x13 inches, to ensure the chicken has enough space to cook evenly and the heat circulates properly.
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.
Nutrition per serving
2 ServingsCalories 380kcal
Protein 60g
Carbohydrates 3.28g
Fiber 0.86g
Sugar 0.37g
Fat 16g
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