If you’ve never cooked your chicken in the hasselback style before, then we suggest you start with this yummy Roasted Hasselback Spinach & Ricotta Chicken recipe. Some of my mum friends always opt for chicken wings and chicken legs – but don’t think highly of chicken breasts, but with this recipe, they’ve had a change of heart!
A perfect family dinner, this chicken dish is a great way to use up baby spinach leaves, and is sure to leave an impression. So much flavour for dinner, you’ll want to have some more.
Method
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Preheat oven to 180 and line a baking tray with foil. Set the tray aside for now.
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In a large, heavy-bottom pan add the olive oil and cook the spinach on a medium heat until it is wilted. Add the ricotta cheese and cook until melted and combined with the spinach. Set aside.
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Place the chicken breasts on a cutting board. Using a very sharp knife (this makes it much easier) cut slits across the chicken breast, cutting about 3/4 of the way through. The slits should be around 2cm apart. Be careful not to cut all the way through!
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Put the chicken breasts on the baking tray and stuff each of the slits on each chicken breast with your spinach/ricotta mixture and then generously salt and pepper the breasts. One this is done sprinkle over the paprika, and then divide the cheese evenly.
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Place the chicken breasts in the oven and bake for 20-25 minutes. To brown the cheese, you can cook them until a grill for a few minutes at the end, and just deduct 5 mins from baking time.
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Serve!
Seriously if you’ve haven’t tried this recipe before, you’re missing out!
