- Chicken preparation:
- Preheat the oven to 200°C.
- Prepare the chicken by cutting deep, but not all the way through, slices along the length of the chicken breast. Make sure not to cut all the way through.
- Salt and pepper the chicken on both sides.
- Spinach and ricotta filling:
- In a bowl, mix the fresh spinach with the ricotta and minced garlic. Also add some grated cheese and mix well until the mixture is smooth.
- Season with salt and pepper to taste.
- Chicken stuffing:
- Take a little of the spinach and ricotta filling and gently insert it into the slits you made in the chicken breast. Press the filling lightly to make it stick well.
- Cooking:
- Place the chicken breasts in a baking pan lightly greased with olive oil.
- Brush the surface of the chicken with a drizzle of olive oil and add some fresh rosemary on top, if desired.
- Bake for about 25-30 minutes or until the chicken is fully cooked and golden. During baking, if desired, add some cherry tomatoes around the chicken to make it even tastier.
- Service:
- Once cooked, remove the chicken from the oven and let it rest for a few minutes.
- Serve the Hasselback Chicken with Spinach and Ricotta warm, perhaps accompanied by side dishes such as baked potatoes or a fresh salad.
This recipe combines the succulence of chicken with the creaminess of ricotta and the fresh flavor of spinach, creating a dish that is sure to delight your guests. Enjoy!
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