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.
HASSELBACK CHICKEN (Serves 2)
- 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
- Preheat your oven to 400 degrees Fahrenheit.
- 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.
- Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
- 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!
- Stuff all of the spinach and ricotta mixture into the cuts.
- Season the chicken with salt and pepper, to taste. Sprinkle the cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
- 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