Hasselbach Chicken
An easy weeknight chicken dish that comes together with minimal effort and finishes in the oven.
Hasselbach Chicken
An easy weeknight chicken dish that comes together with minimal effort and finishes in the oven.
Cooking Instructions
- 1
Preheat the oven to 450 F
- 2
Slice the chicken boobs width wise making sure not to slice entirely through the meat. Place on a baking sheet sprayed with non-stick cooking spray.
- 3
Season the chicken generously with salt and pepper
- 4
Sauté the garlic and dried tomatoes in a few tablespoons of olive oil.
- 5
Add the frozen spinach and contiue to cook until the spinach is thawed.
- 6
Add the ricotta cheese to the spinach and mix. Remove from heat.
- 7
Divide the spinach into three portions
- 8
Using a spoon, stuff the filling in between the chicken slices. Its ok if the filling overstuffs.
- 9
Cover with evenly with the shredded cheddar. Sprinkle the smoked paprika evenly over the chicke
- 10
Bake the chicken 20 min, until browned and the chicken registers at lease 160 on an instant read thermometer. Let rest for 5 min on the countertop
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