Spinach Ricotta Hasselback Chicken

This hasselback chicken is stuffed with a mixture of spinach and ricotta and is a quick and easy low carb dinner meal to make.

We like to eat spinach often as well as enjoying the taste, it’s a great source of nutrients, vitamins and is low in carbs.   As it was time to make a chicken dish for the Chief Taster I thought of putting spinach together with it. 

I prefer an easy chicken dish which requires the minimum of work and this hasselback chicken recipe is just that!  It’s simply as easy as slicing the chicken breast, stuffing the slits, baking it and setting it on a plate to be devoured.   If the Chief Taster is reading this, get ready for a few variations of this recipe as it was so easy. 

The chicken breast used is without bone and skin.  Mainly because that’s how the Chief Taster prefers his chicken but also because it’s easier to cut and stuff.  You could prepare this hasselback chicken recipe with the skin on, but you would need a very sharp knife to make the slits.   To compensate for a lack of skin, I scattered grated cheese over the hasselback chicken.  Swapping chicken skin with cheese seemed a fair deal to me.

The plumper the chicken breast, the better.  It makes it easier to cut and stuff.  We have limited sources of chicken so it’s a case of you settle for what the supermarket sells.   However, the Chief Taster was happy with this chicken recipe so stuffing chicken breasts might be my future!

I used frozen spinach, defrosted because I could not get any fresh spinach that week.   Either will work fine.   Spinach goes so well with ricotta cheese and it’s a joy to bake with because the ricotta cheese holds its shape and does not ooze all over the baking tray. 

I would have been temped to add a few cooked sliced mushrooms to this hasselback chicken recipe, but mushrooms are a no-go area for the Chief Taster.   If you try it, let me know what you think.

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Spinach Ricotta Hasselback Chicken

Angela Coleby

This hasselback chicken is stuffed with a mixture of spinach and ricotta and is a quick and easy low carb dinner meal to make.

5 from 2 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 2 People

Calories 259 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 Chicken breast boneless/no skin
• 1 cup Spinach cooked
• ½ cup Ricotta cheese
• ¼ teaspoon Nutmeg
• ½ teaspoon Salt
• ½ teaspoon Black pepper

Topping (optional)

• 3 tablespoons Parmesan cheese grated
• 3 tablespoons Cheddar cheese grated

Instructions

 

• Preheat the oven to 200C/400F degrees.
  
• Using a sharp knife, make slits in the chicken breasts width-wise that are about ¾ inches apart, making sure not to cut all the way down through the bottom of the chicken breast. 
  
• Season the chicken with salt and pepper.
  
• In a bowl mix the spinach and ricotta cheese together.  
  
• Season with nutmeg.
  
• Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things)
  
  
• Sprinkle the grated Parmesan and Cheddar cheese over the stuffed chicken breasts (optional)
  
• Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
  
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through. 
  
• Eat and enjoy
  

Notes

Serves 2

Nutritional Info per serving:  259 calories, 9.8g Fat, 36.9g Protein, 5.4g Total Carbs, 2.2g Fibre, 3.2g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

 

Nutrition

Serving: 1ServingCalories: 259kcalCarbohydrates: 5.4gProtein: 36.9gFat: 9.8gFiber: 2.2g

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