Cheesy Hasselback Chicken

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Sastojci

• oil

  0.5 tbsp

• white mushroom

  58 g

• salt

  Salt, to taste

• black pepper

  Black pepper, to taste

• fresh thyme leaf

  0.5 tbsp

• baby spinach

  80 g

• boneless, skinless chicken breast

  2 chicken breasts, boneless and skinless

• paprika

  ½ teaspoon paprika

• shredded cheddar cheese

  2 tbsp

Upute

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Heat the oil over medium heat in a large, nonstick skillet.

   0.5 tbspoil
3. 3

   Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.

   Salt, to tastesaltBlack pepper, to tasteblack pepper
4. 4

   Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.

   80 gbaby spinach
5. 5

   Season the chicken breasts on both sides with salt and pepper.

   Salt, to tastesaltBlack pepper, to tasteblack pepper
6. 6

   Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.

7. 7

   Transfer the chicken to a greased roasting pan.

8. 8

   Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.

   80 gbaby spinach½ teaspoon paprikapaprika2 tbspshredded cheddar cheese
9. 9

   Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).

   2 tbspshredded cheddar cheese
10. 10

    Let the meat rest for 5 minutes before serving.

11. 11

    Enjoy!