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!


Apple Pepper Jack Chicken (a THM S-meal)

Apple Pepper Jack Chicken l Gluten Free with Southern Charm
Back before I got married, I had a wonderful roommate.
However, we were as different as night and day.
I was/am an introvert. Quiet and pretty shy until you get to know me.
Amy? Well, I seriously doubt she’s ever met a stranger! And if I’m an introvert, then she is the poster child for extrovert.

Yet, strangely, we were a great combo.

We’d cook and grocery shop together, have game nights at the house, bonded over So You Think You Can Dance, and would often have cleaning/dance parties. Seriously, I couldn’t have asked for a better roomie.
Typically, we would make our delicious creations together; but one night, I was late getting home. When I walked in, she had this dish ready to eat while we watched the newest episode of Grey’s Anatomy, Chuck, or whatever was on our schedule for the night.
It’s an incredibly simple dish and while it sounds somewhat strange…just like me and Amy, the ingredients are a fantastic combo!

Apple Pepper Jack Chicken

4 chicken breasts
6 slices Pepper Jack cheese
1 apple (I used Fuji), peeled and sliced thin

1) Heat oven to 350.
2) Place chicken into a 9×13 dish. Season with salt. Bake covered for about 20 minutes (or until chicken is close to being done)
3) Take chicken out of the oven and drain the liquid from the bottom of the dish.
4) Lay the apple slice over the top of the chicken and cover the apples with the cheese.
5) Place back in the oven and bake for another 10-15 minutes.

If you are following the Trim Healthy Mama lifestyle, this would qualify as an S meal since there is only 1/4 apple on each chicken breast. This is not enough to push it into crossover territory.

Creamy Country Chicken with Biscuits

Creamy Country Chicken with Biscuits @Gluten Free with Southern Charm

I love chicken pot pie – as evidenced by this being the second “almost a pot pie” recipe on this site!! But, with working a full time job, chasing a toddler, keeping house, and working on my two blogs, I don’t always have the luxury of spending the better part of the day whipping up a double crust, making the filling from scratch, etc.
The other day, I was craving pot pie and I remembered that when I used to nanny, I would make this Homestyle Bake by Banquet for the kids quite often. Super easy, super fast…and full of gluten, preservatives, and other unhealthy stuff.

Enter my own version of Chicken Pot Pie, inspired by the Banquet meal.

Creamy Country Chicken with Biscuits

Filling Ingredients:
3 chicken breasts cooked and diced (I used my George Foreman grill and seasoned with salt, pepper, and garlic)
1 onion, chopped
2Tbsp cornstarch (for thickening)
2 cloves garlic, minced
4 Tbsp stick butter
1 8oz can gluten-free broth
1/2 cup milk
1 10oz bag of frozen mixed vegetables
2 tsp thyme
salt and pepper, to taste

Biscuit Ingredients:
(found on the back of the Bisquick box)
2 1/2 Cups Bisquick
2/3 c milk
1/3 c shortening

1) Saute onion and garlic in melted butter.
2) Whisk in cornstarch to make a rue.
3) Add broth and milk. Mix with rue, break up any clumps.
4) Add vegetables, diced chicken, thyme, salt and pepper.
5) Simmer until vegetables are warmed through.
6) While the chicken filling is simmering, mix up the biscuits according to the directions on the package.
7) Transfer filling to a 9×13 pan. Drop equal amounts of biscuit mix onto the filling. (I had 4 rows of 3 biscuits).
8) Bake at 350 for 20 minutes – or until the tops of the biscuits are golden.

This delicious recipe is linking up with Living Well, Spending Less: Thrifty Thursday

Butter Ranch Chicken

Butter Ranch Chicken @glutenfreemakeover.com


The other day I took a look at my menu and decided nothing on there sounded good.
So, I veered off course.
This is actually a big deal for me because I typically only buy the ingredients for that week’s menu.
But, a quick look in the cabinets found an extra packet of dry ranch mix.
I can make something with a ranch seasoning and the hubby is sure to eat it. I mean, seriously. This man eats Ranch like it’s going out of style. I’m honestly surprised that he doesn’t douse his eggs in it. Thankfully he’s not that fanatic.

We have  roast recipe that includes the ranch mix, so I modified a bit. The result was Butter Ranch Chicken. Not too shabby.
Super easy and so moist!

See? Couldn’t be easier!

Butter Ranch Chicken
4 Chicken Breasts
1 pkg Hidden Valley ranch mix (I love that this is gluten-free!)
1/2 stick of butter

Place the chicken into the crockpot and sprinkle with the ranch mix. Cut butter into 8 pieces and place on top of the ranch mix. Cook on low for 4-6 hours.