Gouda Spinach Hasselback Chicken Recipes
HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top.
- Shake the ground paprika over the chicken to add some colour and flavour.
- Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams
SPINACH & GOUDA STUFFED CHICKEN BREASTS
I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors. This ones for you!
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
- Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
- Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
- Mix the breadcrumbs with the dried basil and garlic salt.
- Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
- Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.
Nutrition Facts : Calories 228.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 138.9, Sodium 196.4, Carbohydrate 13, Fiber 1.4, Sugar 0.8, Protein 31.9
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- Ham and Cheese Hasselback Chicken. This could be the most simple hasselback recipe of all! All you need is slices of ham and cheese to stuff you chicken with and you’ve basically made an impromptu chicken cordon bleu with the easiest ingredients imaginable.
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- Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with nonstick cooking spray, set aside.
- Heat oil in a large skillet over medium-high heat. Add shallot and garlic. Cook and stir about 3 minutes or until fragrant. Add spinach, tomatoes, and red pepper flakes. Cook and stir until spinach is slightly wilted, about 3 to 5 minutes. Remove from heat, stir in goat cheese.
- Arrange chopsticks or wooden spoons lengthwise on opposite sides of one chicken breast on the cutting board. Slice chicken crosswise into 3/4-inch-thick slices, stopping the knife when it reaches the chopsticks or the wooden spoons to prevent slicing all the way through. Transfer to prepared pan.
- Alternately stuff the slits with spinach mixture and gouda cheese. Season chicken with salt, pepper, and paprika. Sprinkle with mozzarella cheese. Bake 20 to 25 minutes or until chicken is no longer pink. If desired, sprinkle with parsley before serving.
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