Spinach + Goat Cheese Hasselback Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 3 cups Spinach, fresh

• Baking & Spices

  • 2 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Goat cheese
  • 1/3 cup Mozzarella cheese

Found on simplehealthykitchen.com

Ingredients

• 3 cups fresh spinach
• ½ cup crumbled goat cheese (or feta)
• ½ tsp crushed red pepper flakes (optional)
• 4 chicken breasts, boneless and skinless (aprrox. 1.5 lbs.)
• Salt and pepper to taste
• 2 tsp paprika
• ⅓ cup shredded Mozzarella cheese (or cheddar)

Directions

• Preheat oven to350 F. Prepare a baking sheet by lining with foil, set aside.
• In a large skillet add a splash of olive oil,cook spinach over medium until slightly wilted (approx. 3-5 min). Add crumbled goat cheese and continue to cook until cheese is melted (about 1 min).Stir in red pepper flakes (if using) Set aside.
• Place chicken breasts on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast (careful not to cut all the way through) about ½-3/4 inch apart (approx. 6-8 slits per chicken breast). Stuff each slit with spinach/goat cheese mixture.
• Generously salt and pepper top of chicken breast and season with paprika. Sprinkle ¼ of the mozzarella cheese among each chicken breast.
• Place chicken breasts in the oven and bake for 20-25 min. If desired switch oven from bake to broil for the last 10 min. of cooking (for more bubbly and browned cheese)

Nutrition