Hasselbacking ensures you get a well-balanced bite (chicken to filling ratio) every single time. I’ll never roll or stuff a chicken breast ever again.
(Serves 2)
Ingredients
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2 6oz boneless, skinless chicken breasts
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2 cups spinach
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2 tbsp onion
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4 Tbsp cream cheese
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1 oz shredded mozzarella
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1 Tbsp butter
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1 tsp extra virgin olive oil
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Kosher salt
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Pepper
Tools:
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Skillet
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Tongs
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Cutting board
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Baking Sheet
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Aluminum Foil
Instructions:
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Preheat your oven to 350 degrees
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Lay aluminum foil over a baking sheet and spread olive oil where the breasts will lay to prevent sticking. Prepare your chicken breasts on a cutting board and slice hassleback crosses – deep but not all the way through – about 1 inch apart. Season with salt and pepper and place on baking sheet.
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Heat a skillet over medium heat. Add your butter and onion and allow to sweat until they get translucent about 5 minutes. Add your spinach and allow to wilt for a couple of minutes. Turn the heat off and add your cream cheese and season with salt and pepper. Mix until fully incorporated.
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Using tongs, stuff the slits of your chicken breasts with the spinach and cheese mixture evenly – should be a little over a tsp per slit.
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Top with mozzarella cheese.
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Bake your chicken breasts for about 20-23 minutes. Place baking sheet on the highest rack and set oven to broil for 3 minutes to brown the cheese on top. Serve immediately or refrigerate/freeze.
Macros:
Calories: 409 Carbs: 4 Fiber: 1 Protein: 46 Fat: 23
