Wednesday, March 23, 2016

Hasselback Chicken...

This is a very easy chicken dish - you could prepare it earlier then bake when needed...
Slash cuts intothe chicken breasts...
If that link doesn't work, here is the recipe...

Here’s What You’ll Need:
Splash of oil
50g Fresh Spinach
50G Ricotta Cheese
2 Chicken Breasts
20g Cheddar Cheese

1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
3.) 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.
4.) Stuff all of the spinach and ricotta mixture into the slits.
5.) Season the chicken with salt and pepper.
6.) Grate the cheddar and sprinkle it generously on top.
7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.
8.) 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.
9.) Have it!

Stuff with ricotta and spinach mix...
Top with grated cheese...
Bake at 200C until the chicken is cooked.
Here it is fresh out of the oven and ready to eat with a salad.
Cheers - Joolz xx


  1. That looks delicious, Joolz. Another recipe to try. Thanks heaps.

  2. I'm baking my own version -- gorgonzola cheese instead of ricotta -- as we speak!!!

  3. Now that has my mouth watering....thanks I will try that...might do some hassle back potatoes to go with it...yum!

  4. I made Hasselbeck potatoes with bacon and cheese last week. Yummy. Your chicken looks divine


I love when you comment on my blog but will not publish anonymous comments unless you reveal a name.