CHICKEN RECIPES RECIPES MEATS

Roasted Hasselback Spinach & Ricotta Chicken

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

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Ingredients

  • 2 tsp Olive Oil
  • 3 cups Baby Spinach
  • 2/3 cup Ricotta Cheese
  • 1/2 cup Cheddar Cheese grated
  • 2 tsp Paprika
  • 4 Chicken Breast
  • 1/4 tsp Salt And Black Pepper add more or adjust according to your preference

Nutrition Information

Qty per
244g serve
Qty per
100g
Energy 372.31kcalcal 152.42562822963kcalcal
Protein 37.245gg 15.248294494944gg
Fat (total) 22.505gg 9.2136627093225gg
 - saturated 7.6925gg 3.1493490509426gg
Carbohydrate 3.3975gg 1.3909539682259gg
 - sugars 0.25gg 0.1023512853735gg
Dietary Fibre 1.9625gg 0.80345759018197gg
Sodium 237.61625mgmg 97.281314452523mgmg

Nutritional information does not include the following ingredients: Olive oil, Ricotta cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’ve never cooked your chicken in the hasselback style before, then we suggest you start with this yummy Roasted Hasselback Spinach & Ricotta Chicken recipe. Some of my mum friends always opt for chicken wings and chicken legs – but don’t think highly of chicken breasts, but with this recipe, they’ve had a change of heart!

A perfect family dinner, this chicken dish is a great way to use up baby spinach leaves, and is sure to leave an impression. So much flavour for dinner, you’ll want to have some more.

Method

  1. Preheat oven to 180 and line a baking tray with foil. Set the tray aside for now.

  2. In a large, heavy-bottom pan add the olive oil and cook the spinach on a medium heat until it is wilted. Add the ricotta cheese and cook until melted and combined with the spinach. Set aside.

  3. Place the chicken breasts on a cutting board. Using a very sharp knife (this makes it much easier) cut slits across the chicken breast, cutting about 3/4 of the way through. The slits should be around 2cm apart. Be careful not to cut all the way through!

  4. Put the chicken breasts on the baking tray and stuff each of the slits on each chicken breast with your spinach/ricotta mixture and then generously salt and pepper the breasts. One this is done sprinkle over the paprika, and then divide the cheese evenly.

  5. Place the chicken breasts in the oven and bake for 20-25 minutes. To brown the cheese, you can cook them until a grill for a few minutes at the end, and just deduct 5 mins from baking time.

  6. Serve!

Seriously if you’ve haven’t tried this recipe before, you’re missing out!

roasted

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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