Hasselback Chicken

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Sastojci

• fresh spinach

  25 g

• ricotta cheese

  25 g

• chicken breast

  2 chicken breasts

• cheddar cheese

  10 g

• paprika

  0.5 tsp

• salt

  Salt and pepper, to season

• pepper

  n/a

Upute

1. 1

   Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

   25 gfresh spinach
2. 2

   Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

3. 3

   Cut slits into the chicken breasts about 1cm (½ inch) apart but don’t cut all the way through - about 75% of the way down is what you should aim for.

4. 4

   Stuff all of the spinach and ricotta mixture into the slits.

   25 gfresh spinach
5. 5

   Season the chicken with salt and pepper.

   Salt and pepper, to seasonsaltn/apepper
6. 6

   Grate the cheddar and sprinkle it generously on top.

7. 7

   Shake the ground paprika over the chicken to add some colour and flavour.

   0.5 tsppaprika
8. 8

   Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.

   25 gricotta cheese
9. 9

   Enjoy!