Hasselback Chicken



I had such great hopes for this recipe. It was a clever adaptation of the Hasselback Potato and had a nice combination of ingredients, but it just failed to please. The paprika dusted on top of the cheese is pretty but it doesn’t add anything — in fact, it kind of muddies the flavor a bit. If I make this again, some changes will be necessary. I think that the spinach and ricotta mixture could be improved with the addition of a little garlic and onion — and maybe some bacon to bring it back in line with the original version. Served here with Roasted Five-Spice Carrots.



  • Splash of oil
  • Heaping 1 ½ cups (1 ¾ ounces or 50 grams) fresh spinach
  • Scant ¼ cup (1 ¾ ounces or 50 grams) ricotta cheese
  • 2 chicken breasts
  • Heaping ⅛ cup (¾ ounce or 20 grams) cheddar cheese, grated
  • Paprika
  • Salt
  • Pepper


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
  3. Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
  4. Cut slits into the chicken breasts, about 1 centimeter (0.39 inches) apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it!
  5. Stuff all of the spinach and ricotta mixture into the cuts.
  6. Season the chicken with salt and pepper, to taste. Sprinkle the cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
  7. Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.

~ from TipHero.com



About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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