How to cook hasselback chicken

Supplies Ready to go! Start with preheating your oven at 400*F (200*C)

In a pan on medium heat, add the oil and spinach. I added more spinach and ricotta because I had more than 2 breasts.

Chop the garlic and add it to the pan. Cook until spinach is slightly wilted. About 3-5 minutes.

Stir in the ricotta cheese.

Cook for another 30 -60 seconds. set aside and let it cool.

Prepare the chicken. Rinse. Dry. I use wax paper to work on, so clean up is easier.

Start with cutting slits in the chicken. Roughly 1/2"(10-15mm) apart but not all the way through, about 75% of the way down.

Do the same with the rest of the breasts. The far piece of chicken was cut lengthwise(wasn't thick enough)

Once cooled spoon the spinach/ricotta mixture into the slits in the chicken.

Now fill the rest!!

Now place them on a sheet pan lined with foil. Again for easy clean up.

Add salt and pepper to taste.

Sprinkle cheese over top of chicken.

Add a generous amount of paprika over top.

Looks pretty good!!

20-25 minutes and you are ready to eat!! Enjoy and don't be scared to add any spices or different cheeses.