Hasselback Chicken Stuffed Bake (Printer-friendly)

Sliced chicken breasts filled with cheesy spinach and sun-dried tomatoes, baked until golden and bubbly.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)

→ Filling

02 - 3.5 oz baby spinach, washed
03 - 3.5 oz mozzarella cheese, shredded
04 - 2 oz sun-dried tomatoes, drained and roughly chopped
05 - 2 cloves garlic, minced

→ Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - ½ tsp paprika
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat your oven to 390°F.
02 - Using a sharp knife, make deep cuts about ½ inch apart across each chicken breast, being careful not to cut all the way through the meat.
03 - In a mixing bowl, combine the shredded mozzarella cheese, baby spinach, chopped sun-dried tomatoes, and minced garlic until well incorporated.
04 - Gently press the filling mixture into each cut of the chicken breasts, ensuring even distribution.
05 - Place the stuffed chicken breasts in a baking dish. Drizzle evenly with olive oil and sprinkle with Italian herbs, paprika, salt, and black pepper.
06 - Bake for 25 to 30 minutes until the chicken is fully cooked through (internal temperature reaches 165°F) and the filling is golden and bubbly.
07 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Hints:

01 -
  • The way the cheese melts into every crevice creates these incredible flavor pockets in each bite
  • It looks like you spent hours at a fancy restaurant but comes together in under an hour
  • The combination of sundried tomatoes and fresh spinach hits every perfect note of tangy and earthy
02 -
  • A sharp knife is absolutely crucial here, you need clean cuts that don't tear the chicken
  • If your chicken breasts are very thick, consider pounding them slightly first for even cooking
  • The stuffing will shrink as it cooks, so don't worry if it looks like too much at first
03 -
  • Chop your sun-dried tomatoes slightly smaller than you think you need, large pieces can fall out
  • Pat the chicken dry with paper towels before slicing for better browning
  • Let the chicken come to room temperature for 15 minutes before cooking for even results

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