Hasselback Chicken
Ingredients
- Splash of oil
- 50g Fresh Spinach
- 50G Ricotta Cheese
- 2 Chicken Breasts
- 20g 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.