It’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 and easy to prepare. Chicken stuffed with sun-dried tomatoes, spinach, and Fontina? Yum and yes please!

If you haven’t ‘hasselbacked’ anything before, all it really means is that you’re cutting slits into whatever it is you’re preparing and then stuffing those openings with delicious goodies. In the case of chicken, this imparts a lot of flavor but still results in moist and juicy chicken in the end. When you make your cuts, make sure you don’t go all the way through – you want the chicken to hold together at the bottom.

Once your chicken is ready to go, you’ll sauté some spinach and sun-dried tomatoes until it’s wilted and once the mixture is cooled a bit, you’ll stir it into some cream cheese. It’s that creamy mixture you’ll stuff down into all of the openings you’ve created in the chicken, but along with some sliced Fontina cheese.

After just about twenty-five minutes in the oven, the chicken ends up cooked through but still moist and juicy and the combination of sun-dried tomatoes and spinach has a bright zing of flavor to go along with the ooey-gooey Fontina. It’s a dinner you can feel good about, but it also happens to be one that’s delicious and that comes together lickety-split!