Hasselback Chicken with Spinach and Pepper Jack

I love stuffed foods – chicken kiev, chicken cordon blue, stuffed burgers, Hot Pockets. Well, maybe not Hot Pockets! But, I do love cutting or biting into stuffed meats and having the cheeses and spices create an explosion of flavor in my mouth.

The only bad thing is having to do the stuffing. It can take the majority of your prep time to stuff and roll the ingredients into a burger patty or chicken breast. Then, you have to contend with the mess that oozes out that may or may not leave the meat dry and tasteless.

This is where “hasselback” comes in. This is a term that is generally associated with potatoes – named after the Hasselbacken restaurant in Sweden which was known for the fan-cut potato dish. I find, though, that this technique makes cutting and stuffing chicken so much easier!

Seriously the easiest and fastest way to enjoy stuffed chicken breast. You won't believe how easy it is!

 

To start, make width-wise cuts along the chicken breast and approximately 1/2 inches apart. (Be careful to not cut all the way through the chicken.) There should be about 6 incisions, depending on the size of your chicken breast.
You will want to go slowly on the first chicken breast; but once you get the feel of cutting the first, the rest of them will go very quickly.

Cut width wise, being careful not to cut through the chicken breast.
Using approximately 2oz of spinach and 1 slice of pepper jack for each piece of chicken, stuff the spinach into the cuts, leaving a bit of room for the pepper jack cheese. Then, break up the cheese into smaller bits, placing on top and beside the spinach.
It’s ok if the spinach and cheese are not completely in the cuts. This gives it some character!

Easy breezy - stuff and bake!
Place each chicken breast into a 9×13 dish. Salt and pepper to taste.
Bake at 350 for 30 minutes or until chicken is done. (I cover with foil for the first 15 minutes, then cook uncovered for the last portion.)
We love this served up with broccoli, rice pilaf, and salad.

Hasselback Chicken with Spinach and Pepper Jack

4 chicken breasts
8oz frozen spinach (thawed and liquid wrung out)
4 pieces Pepper Jack cheese
salt/pepper to taste

1) Make incisions into chicken, 1/2 inches apart, being careful not to cut through the chicken
2) Stuff each incision with 2oz spinach and 1 piece of pepper jack, broken into pieces
3) Salt and pepper to taste
4) Bake at 350 for 30 minutes or until chicken is thoroughly cooked

If you liked this recipe, check out these other Trim Healthy Mama friendly recipes:
Apple Pepper Jack Chicken
Bacon Jalapeno Poppers
Spicy Jicama Fries
Low-Carb Strawberry Shortcake
Egg Roll in a Bowl

This yummy recipe is linking up at Weekend Potluck. Check it out!

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22 thoughts on “Hasselback Chicken with Spinach and Pepper Jack

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  3. You say “Then, break up chicken into smaller bits, placing on top and beside the spinach.” I believe you mean to break up the cheese.

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    • I have not. I’m honestly not big on chicken thighs, so I rarely if ever use them.
      But, they are full of flavor, so I’m sure it would work out to be really yummy.

  5. I love this recipe! Most recipes make enough for four or six people, and you really can’t scale them back for one person, or two, but this one is perfect for that! I live on my own, so many times, it’s Sunday’s soup for supper until Thursday. This, however, is perfectly scale-able, either way. My friends/family and I often have what we call co-operative dinners where we call each other up, and say, “Whatcha got for supper?” which usually means something that has to be used up NOW. Then we get together with our ingredients and cook dinner together. This is perfect for thsoe nights, too. Thank you.

    • I am sure you could. I would probably cook it down before using it to stuff the chicken. You’ll get more spinach per serving that way.
      But, you could probably use it fresh/raw to stuff as well. I haven’t tried it that way though.

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    • I’m not a huge Swiss cheese can, but you could certainly try it. It will be much more mild, so I’d try to add more spices to my chicken if I were you.

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  8. Going to try this this weekend but am using boneless skinless thighs as they were more cost effective…also, to prevent cutting all the way through…line up two wooden spoons on top and bottom of chicken and use them as ‘stops’ when cutting them. I do that with the potatoes when I fix them and it works great!

  9. this looks awesome. Will be making it next menu plan… But, what’s a good side dish for this? I am kind of burnt out on potatoes. Thanks!

    • I hope you like it, Jennifer.
      We usually do some rice pilaf, a salad, some broccoli or green beans, maybe some corn. Just whatever I’m feeling like cooking that day. Hope that helps!

  10. Ok, if no one is going to address the”elephant in the room”, I will.

    Right in between that spinach and pepper jack should be a strip of Applewood smoked bacon. Now THAT’S a chicken breast !
    Matter of fact I have 2 trimmed turkey breasts in the cooler that are going to get a dose of love tonight! Yum!

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