Hasselback Chicken
Easy · 8 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- Splash of oil
- 50 g Fresh Spinach
- 50 G Ricotta Cheese
- 2 Chicken Breasts
- 20 g Cheddar Cheese
- Paprika
- Salt
- Pepper
Instructions
- ) 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 apart but don’t cut all the way through - about 75% of the way down is what you should aim for, but don’t stress over it.
- ) 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 a good bit of ground paprika over the chicken to add some colour and flavour.
- ) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.
Tags: pepperplate-import