Today I am sharing Cheesy Hasselback Chicken Breast. As you might know, hasselback is usually associated with potatoes. You can check out my Hasselback Potatoes recipe if you haven’t tried it.
It dawned on me that I can use the “hasselback technique” to stuff chicken in a way that is MUCH easier compared to other stuffing techniques like those employed in Chicken Kiev or Chicken Cordon Bleu. You’d definitely love this if you have a busy working schedule. The best thing is this recipe won’t dirty your stove!
To serve a complete meal, I am pairing this Cheesy Hasselback Chicken Breast with Spinach with my Avocado Basil Pasta. My son Albert loves Cheesy Hasselback Chicken Breast so much!
- 2 chicken skinless breast, halves & boneless
- 12 slices of mild cheddar (or you can use your favorite cheese instead of using two types)
- 12 slices of double gloucester
- 1 cup fresh spinach
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 pinch of ground pepper
- 2 tablespoon breadcrumbs
- ½ teaspoon chili flakes
- Cooking oil
- Preheat oven to 175 degrees C (350 degrees F).
- For the dry seasonings, mix paprika, salt and pepper in a small bowl. Set aside. In a separate bowl, mix the breadcrumbs and chili flakes. Set aside.
- Using a sharp knife, make slits in the chicken breasts, ensuring that a slit does not cut all the way down to the bottom of the chicken. Try to make 6-7 slits on each breast. Season the breasts with dry seasoning. Be gentle with the chicken.
- Heat a pan over medium heat. Pour some oil. Sautee the spinach for 2-3 minutes.
- Place the spinach in every slit of the chicken breast. Sprinkle the bread crumb mixture and gently insert the cheese alternately(if you use two types of cheese) in each slit.
- Lay a foil in baking pan for easy cleaning. Place the chicken on the the baking pan, with the slitted side facing up. Bake for 30 minutes.