Hasselback Tuscan Baked Chicken Breasts 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
HASSELBACK TUSCAN BAKED CHICKEN BREASTS RECIPE
Provided by charlotteh371
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F. Lightly grease a 9 x 13 baking dish with cooking spray. *see notes Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 20 seconds. Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently. Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes. Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact. Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture. Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. Remove from oven and let stand 5 minutes. Garnish with fresh parsley and serve. Recipe Notes WW FREESTYLE POINTS: 6 Use LIGHT CREAM CHEESE and lower your points down to 4. NOTES: * To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts. HOW TO STORE LEFTOVERS Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container. Cooked chicken breasts will last for up to 4 days in the fridge.
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