What is this Hasselback I speak of? You have probably heard of Hasselback potatoes, which got their name from the Swedish restaurant where they were invented and popularized back in 1953. The restaurant was called Hasselbacken where these potatoes were first served.
But what does it mean?? It’s now just a fancy term for slicing 3/4 the way through the food you are preparing. This allows for the delicious stuffing to fuse into every bite. In this recipe, all you need is a blend of fresh spinach, bacon & cheddar cheese to create big flavor in no time!
Recipe inspired by Gina Homolka’s cookbook, “Skinny Taste: One & Done”. (Seriously, one of my favorite cookbooks right now! Order a copy – you won’t be disappointed!)
This dish is simple, but fancy, and super delicious! You need to hold on to this recipe!
Spinach, Bacon & Cheddar Hasselback Chicken
Hasselback chicken stuffed with a tasty combination of spinach, bacon & cheddar is sure to please the whole family!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped finely
- 1/4 cup shredded sharp cheddar cheese + 2 tbsp
- 3 slices cooked bacon - chopped
- 3/4 tsp kosher salt
Directions
- Step 1 Preheat oven to 425 degrees. Line a sheet pan with non-stick aluminum foil.
- Step 2 In a medium bowl, combine spinach, 1/4 cup of cheddar & bacon.
- Step 3 Place chicken breasts on prepared pan. Using a sharp knife, cut slits across the top of each chicken breast about 1/2 inch apart and 3/4 the way through, careful not to cut all the way through.
- Step 4 Sprinkle chicken with salt/pepper to taste and stuff each slit with the spinach mixture.
- Step 5 Sprinkle the remaining 2 tbsp of cheddar over the top of the chicken.
- Step 6 Bake on center rack about 20 minutes, or until internal temperature reaches 165 degrees. Switch oven over to broil & move pan to highest rack for about 2 minutes, until tops are golden brown.
