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descriptionMaking Mealtime Meaningful
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nameTuscan Hasselback Chicken
descriptionIt’s pretty easy to fall into the trap of thinking that just because boneless skinless chicken breasts are easy and quick to prepare, they’re also kind of boring, but that doesn’t have to be the case! This Tuscan Hasselback Chicken is anything but boring. What it definitely is is a crowd-pleasing dinner that’s both delicious […]
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Serves 4
Course: Dinner
Cuisine: Italian
Diet(s): Gluten-Free, Gluten-Free
Allergen(s): Milk, Milk
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Tuscan Hasselback Chicken

Tuscan Hasselback Chicken

4.4 from 12 votes
Course: dinner
Cuisine: Italian
Servings: Serves 4
Author: Kristy Norrell

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 5 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 teaspoon Italian seasoning
  • 4 oz cream cheese
  • 8 slices fontina cheese
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick spray.
  2. In a large skillet over medium-high heat, heat olive oil. Add garlic and cook 30 seconds. Stir in spinach and sun-dried tomatoes and cook until wilted, about 2 minutes, stirring frequently.
  3. Remove from heat and set aside to cool a bit.
  4. Add cream cheese to a medium bowl. Add Italian seasoning and cooled spinach mixture. Stir until well combined.
  5. Cut 5 to 6 slits in each chicken breast, cutting about 3/4 of the way down but not cutting all the way through. Season with salt and pepper.
  6. Place chicken in baking dish and fill each pocket with the spinach/cream cheese mixture. Break up fontina cheese slices and stuff each pocket with cheese.
  7. Bake until chicken is cooked through, about 25 minutes, depending on thickness.
  8. Remove from oven and let stand 5 minutes before serving. Enjoy!