MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hasselback Chicken
Categories: Poultry, Vegetables, Cheese, Herbs, Greens
Yield: 4 Servings

1 tb Olive oil
1 1/2 lb Skinned, boned chicken
- breast halves
1 Shallot; thin sliced
1 cl Garlic; minced
2 c Spinach; coarse chopped
8 Oil-packed sun-dried
- tomatoes; fine chopped
1/2 ts Crushed red pepper flakes
4 oz Goat cheese; crumbled
16 sl 94 oz) smoked gouda cheese
1/4 ts (ea) salt & black pepper
1/4 ts Paprika
4 oz Shredded mozzarella cheese
Italian flat-leaf parsley
- (opt)

Set oven to 350ºF/175ºC.

Line a baking sheet with foil and coat with nonstick
cooking spray, set aside.

Heat oil in a large skillet over medium-high heat. Add
shallot and garlic. Cook and stir about 3 minutes or
until fragrant. Add spinach, tomatoes, and red pepper
flakes. Cook and stir until spinach is slightly wilted,
about 3 to 5 minutes. Remove from heat, stir in goat
cheese.

Arrange chopsticks or wooden spoons lengthwise on
opposite sides of one chicken breast on the cutting
board. Slice chicken crosswise in 3/4" thick slices,
stopping the knife when it reaches the chopsticks or the
wooden spoons to prevent slicing all the way through.
Transfer to prepared pan.

Alternately stuff the slits with spinach mixture and
gouda cheese. Season chicken with salt, pepper, and
paprika. Sprinkle with mozzarella cheese. Bake 20 to 25
minutes or until chicken is no longer pink. If desired,
sprinkle with parsley before serving.

Makes: 4 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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... Life is a hereditary disease.

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