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Cheesy Hasselback Chicken
4.8
(566)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
1 tablespoon oil
1 ½ cups white mushroom (115 g)
salt, to taste
black pepper, to taste
1 tablespoon fresh thyme leaf
4 cups baby spinach (160 g)
2 boneless, skinless chicken breasts
½ teaspoon paprika
3 tablespoons shredded cheddar cheese
Nutrition Info
Calories 397
Fat 15g
Carbs 10g
Fiber 5g
Sugar 1g
Protein 55g
How to Make It
1. Step
Preheat oven to 400°F (200°C).
2. Step
Heat the oil over medium heat in a large, nonstick skillet.
3. Step
Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
4. Step
Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
5. Step
Season the chicken breasts on both sides with salt and pepper.
6. Step
Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
7. Step
Transfer the chicken to a greased roasting pan.
8. Step
Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
9. Step
Bake for 20-25 minutes at 400°F (200°C),until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
10. Step
Let the meat rest for 5 minutes before serving.
11. Step
Enjoy!
Tags
Stuffed
Pan Fry
Pyrex
Date Night
Weeknight
Oven Mitts
Tongs
Baking Pan
Chef's Knife
Cutting Board
Saute Pan
Wooden Spoon
Dry Measuring Cups
Measuring Spoons
Bake
Dinner
Easy
Kid-Friendly
American
Stove Top
Oven
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