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    Home » Main Dishes

    Spinach Ricotta Hasselback Chicken

    Published: Aug 30, 2018 · Updated: Apr 11, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    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 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Cuisine American
    Servings 2 People
    Calories 259 kcal

    Ingredients
     
     

    • 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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

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      Recipe Rating




    1. Ned Overton

      November 21, 2022 at 8:09 pm

      Mrs. O said this is a keeper. As a matter of fact, she said this recipe should be my number 1. Yes, it's that good!!

      Reply
      • Angela Coleby

        November 22, 2022 at 10:10 am

        Delighted you enjoyed it! Thank you for your kind review!

        Reply
    2. juanita

      October 12, 2021 at 6:54 pm

      I did it with and without mushrooms. Both are awesome. It is important to drain some of the spinach liquid. I liked it best with fresh baby spinach.

      Reply
    3. Alice

      September 21, 2020 at 2:12 pm

      Great recipe! Easy to make and delicious tasting! I wasn't sure about the nutmeg ingredient but it was perfect! Will definitely recommend to others!

      Reply
      • Angela Coleby

        September 25, 2020 at 11:08 am

        Glad you enjoyed it!

        Reply
    4. Rose

      October 02, 2018 at 6:56 pm

      Tried tonight and loved!

      Reply
      • Angela Coleby

        October 03, 2018 at 9:39 am

        Thanks!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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