This hasselback chicken recipe with spinach and ricotta sounds fancy, but it’s super easy to make. Serve with a salad and your favorite vegetable.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

• olive oil
• 1 bag (10 ounces)  baby spinach
• 1 cup ricotta cheese
• 4 boneless, skinless chicken breasts
• paprika
• 1/2 cup shredded mozzarella cheese

Here’s how you make it:

1. In a skillet, heat a little olive oil and cook the spinach until wilted. Add the ricotta and cook about 1 minute. Season with salt and pepper.
2. Cut slits in the chicken breasts 3/4 through (do not go all the way through) about a 1/2 inch apart. Place in a baking pan. Season with salt and pepper and fill each slit with the ricotta-spinach mixture.
3. Sprinkle the chicken some paprika. Top with the mozzarella cheese.
4. Bake in a preheated 350-degree F oven for about 25-35 minutes, or until chicken is cooked through. If desired, broil for a couple minutes to brown up the top.

Credit: 30Seconds