AuthorMike EgrieCategory, DifficultyIntermediate
Italian Hasselback Chicken
Yields4 Servings
Prep Time10 minsCook Time22 minsTotal Time32 mins
 4 (4- to 6-oz.) boneless, skinless chicken breasts
 6 cups baby spinach leaves
 ½ cup julienne-cut sun-dried tomatoes
 1 large garlic clove, minced
 ¾ tsp italian seasoning
  cup shredded parmesan or low-fat crumbled feta
 4 lemon wedges
1

Preheat oven to 350°F. Coat an 8×10-inch baking dish with nonstick cooking spray. Place chicken breasts in prepared dish. Cut 5 to 6 slits across, but not through, each chicken breast. Set aside.

2

Coat a large nonstick skillet with nonstick cooking spray. Place skillet over medium heat. Add spinach, tomatoes, garlic, Italian seasoning and 1 1/2 tablespoons water; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

3

Fill slits in each chicken breast evenly with spinach mixture. Sprinkle chicken with freshly ground black pepper to taste. Bake 20 to 25 minutes or until an instant-read thermometer inserted into chicken registers 165°F. Serve warm with lemon wedges.

Make it a meal:

Serve with whole-wheat orzo pasta and roasted Brussels sprouts.

Cook’s tip:
To add more protein, brown chicken sausage, and sprinkle over soup before serving.

Culinary:
What’s the difference between baby and regular spinach? Baby is a variety of spinach with flat leaves that are soft and tender. Baby spinach is milder in flavor than regular spinach.

Nutrition:
Boneless, skinless chicken breast is the leanest and most versatile cut from the chicken. It has a delicate flavor that lends itself to being prepared many different ways. A 3-oz. cooked portion contains 3g total fat and 26g protein.

Ingredients

 4 (4- to 6-oz.) boneless, skinless chicken breasts
 6 cups baby spinach leaves
 ½ cup julienne-cut sun-dried tomatoes
 1 large garlic clove, minced
 ¾ tsp italian seasoning
  cup shredded parmesan or low-fat crumbled feta
 4 lemon wedges

Directions

1

Preheat oven to 350°F. Coat an 8×10-inch baking dish with nonstick cooking spray. Place chicken breasts in prepared dish. Cut 5 to 6 slits across, but not through, each chicken breast. Set aside.

2

Coat a large nonstick skillet with nonstick cooking spray. Place skillet over medium heat. Add spinach, tomatoes, garlic, Italian seasoning and 1 1/2 tablespoons water; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

3

Fill slits in each chicken breast evenly with spinach mixture. Sprinkle chicken with freshly ground black pepper to taste. Bake 20 to 25 minutes or until an instant-read thermometer inserted into chicken registers 165°F. Serve warm with lemon wedges.

Italian Hasselback Chicken
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