Hasselback Chicken with Spinach and Cheese
Tender chicken breasts are sliced Hasselback-style, stuffed with sautéed spinach and creamy cheese, then baked to golden perfection. This dish is simple to prepare, visually impressive, and full of Mediterranean flavors.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings:3–4 servings
Ingredients
For the Chicken
3–4 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
For the Filling
2 cups fresh spinach
1 clove garlic, minced
½ cup feta cheese, crumbled
1 tbsp olive oil
Salt & pepper, to taste
Optional Topping
2 tbsp Parmesan cheese
Fresh parsley for garnish
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F).
2. Prepare the Spinach Filling
Heat 1 tbsp olive oil in a skillet over medium heat.
Saute garlic for 30 seconds.
Add spinach and cook until wilted (2–3 minutes).
Season with salt and pepper. Remove from heat and mix in feta cheese.
3. Prepare the Chicken
Make thin horizontal slices in each chicken breast without cutting all the way through (Hasselback style).
Rub chicken with olive oil, salt, pepper, garlic powder, and paprika.
4. Stuff the Chicken
Carefully open each slit and insert small amounts of spinach and cheese mixture into each cut.
Arrange chicken in a baking dish.
5. Bake
Optionally sprinkle Parmesan over the top.
Bake for 25–30 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and slightly golden.
6. Serve
Garnish with fresh parsley.
Serve with a side of roasted vegetables, couscous, or a Mediterranean salad.
Tips
Cheese options: Feta, mozzarella, goat cheese, or a mix.
Extra flavor: Add sun-dried tomatoes or olives between the slices.
Meal prep: Bake chicken, cool, and store in the fridge for up to 3 days. Reheat gently.
Vegetable variation: Add thin slices of bell pepper or zucchini with the spinach.
Nutritional Information
Calories: 350 kcal
Protein: 42 g
Carbs: 4 g
Fat: 18 g
Fiber: 2 g