Spinach Ricotta Hasselback Chicken - Divalicious Recipes.pdf183.3KB
-2 Chicken breast boneless/no skin
-1 cup Spinach cooked
-½ cup Ricotta cheese
-¼ teaspoon Nutmeg
-½ teaspoon Salt
-½ teaspoon Black pepper
-3 tablespoons Parmesan cheese grated
-Preheat the oven to 200C/400F degrees.
-Using a sharp knife, make slits in the chicken breasts width-wise that are about ¾ inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
-Season the chicken with salt and pepper.
-In a bowl mix the spinach and ricotta cheese together.
-Season with nutmeg.
-Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things).