3 years ago

Hasselback Chicken

Cheesy, weeknight-easy stuffed chicken breasts topped with crunchy breadcrumbs. Impressive enough for company, too!

4 servings
Preparation time: 20 minutes
Cook time: 25-30 minutes

1-2 tablespoons olive oil, plus more for drizzling
2 cups packed arugula or spinach
1 tablespoon garlic, minced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1 cup ricotta
4 boneless, skinless chicken breasts
¼ cup shredded fontina cheese
2 tablespoons Panko breadcrumbs
Lemon wedges, as a garnish


  1. In a large skillet, heat 1 tablespoon olive oil over medium heat.
  2. Add greens to skillet and cook for 3-5 minutes, until wilted. Add garlic, salt and pepper; cook for 1 minute more. Add ricotta to skillet and mix together with greens. Set mixture aside.
  3. Cut even slices across the width of the chicken breasts, making sure not to cut all the way through.
  4. Tuck a spoonful of the ricotta mixture in between each slice. Season with additional salt and pepper, if desired.
  5. Sprinkle tops of chicken breasts with fontina and breadcrumbs.
  6. Place chicken breasts on a baking sheet and bake at 400 F for 25-30 minutes, until chicken is golden-brown on top and reaches an internal temperature of 165 F when measured with a meat thermometer. Garnish with lemon wedges and serve.