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hasselback chicken recipe by tasty



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Servings: 2

Cost: $8.84 /serving


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Step 1

Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

Step 2

Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

Step 3

Cut slits into the chicken breasts about 1cm (½ inch) apart but don’t cut all the way through - about 75% of the way down is what you should aim for.

Step 4

Stuff all of the spinach and ricotta mixture into the slits.

Step 5

Season the chicken with salt and pepper.

Step 6

Grate the cheddar and sprinkle it generously on top.

Step 7

Shake the ground paprika over the chicken to add some colour and flavour.

Step 8

Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.

Step 9


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