Hasselback Chicken Spinach Mozzarella (Printable version)

Sliced chicken breasts filled with cheese, spinach and tomatoes, baked to golden perfection.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Filling

02 - 3.5 oz baby spinach, washed
03 - 3.5 oz mozzarella cheese, shredded
04 - 2 oz sun-dried tomatoes, drained and roughly chopped
05 - 2 cloves garlic, minced

→ Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - 1/2 tsp paprika
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat your oven to 390°F.
02 - Using a sharp knife, make deep cuts about 1/3 inch apart across each chicken breast, being careful not to cut all the way through.
03 - In a bowl, combine the mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic.
04 - Gently stuff the filling into each cut of the chicken breasts.
05 - Place the stuffed breasts in a baking dish. Drizzle with olive oil and sprinkle with Italian herbs, paprika, salt, and pepper.
06 - Bake for 25–30 minutes, until the chicken is cooked through and the filling is golden and bubbly.
07 - Let rest 5 minutes before serving.

# Expert tips:

01 -
  • The accordion cuts create more surface area for flavor to seep into every bite
  • It looks incredibly impressive but takes about ten minutes of actual hands-on time
  • The combination of melty cheese and tangy sun-dried tomatoes is pure comfort
02 -
  • Dry your spinach thoroughly with paper towels or the filling will become watery as it bakes
  • If your knife isn't sharp enough, you'll struggle to make clean cuts without shredding the chicken
  • The chicken is done when it reaches 74°C (165°F) internally, no matter how golden it looks
03 -
  • Place chopsticks on either side of the chicken while cutting to prevent slicing all the way through
  • Use room temperature chicken for more even cooking and easier slicing

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