Hasselback Chicken Stuffed (Print View)

Sliced chicken breasts filled with cheese, spinach and sun-dried tomatoes, baked to golden perfection with herbs and spices.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Filling

02 - 3.5 ounces baby spinach, washed
03 - 3.5 ounces mozzarella cheese, shredded
04 - 2 ounces sun-dried tomatoes, drained and roughly chopped
05 - 2 cloves garlic, minced

→ Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - Salt and freshly ground black pepper, to taste

# Method:

01 - Preheat your oven to 390°F.
02 - Using a sharp knife, make deep cuts about ½ inch apart across each chicken breast, being careful not to cut all the way through.
03 - In a bowl, combine the mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic until evenly distributed.
04 - Gently stuff the filling into each cut of the chicken breasts, pressing lightly to secure.
05 - Place the stuffed breasts in a baking dish. Drizzle with olive oil and sprinkle with Italian herbs, paprika, salt, and pepper.
06 - Bake for 25 to 30 minutes, until the chicken is cooked through and the filling is golden and bubbly.
07 - Let rest for 5 minutes before serving to allow juices to redistribute.

# Insider Tips:

01 -
  • The technique looks incredibly impressive but takes about five minutes of actual work
  • Every single bite has that perfect combination of juicy chicken, melted cheese, and tangy tomatoes
  • Its one of those rare dishes that makes people ask for the recipe before theyve even finished eating
02 -
  • Place chopsticks or wooden spoons on either side of the chicken while slicing to prevent cutting all the way through
  • Overstuffing the cuts will cause the filling to spill out, so go gently and save extra filling for the top
  • The chicken is done when it reaches 74°C internally, but trust your eyes too when its golden and bubbling
03 -
  • A room temperature chicken breast is easier to slice thinly without tearing, so let it sit out while you prep the filling
  • Use a butter knife to gently pry open the cuts if theyre too tight to stuff with your fingers

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