Hasselback Chicken Spinach Mozzarella (Printable)

Sliced chicken breasts stuffed with spinach, mozzarella, and sundried tomatoes, baked until golden and tender.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Filling

02 - 3.5 oz baby spinach, washed
03 - 3.5 oz mozzarella cheese, shredded
04 - 2 oz sun-dried tomatoes, drained and roughly chopped
05 - 2 cloves garlic, minced

→ Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp dried Italian herbs
08 - ½ tsp paprika
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat your oven to 390°F.
02 - Using a sharp knife, make deep cuts about ½ inch apart across each chicken breast, being careful not to cut all the way through.
03 - In a bowl, combine the mozzarella cheese, spinach, sun-dried tomatoes, and minced garlic until evenly distributed.
04 - Gently press the filling into each cut of the chicken breasts, ensuring the slices open enough to hold the mixture.
05 - Place the stuffed breasts in a baking dish. Drizzle with olive oil and sprinkle evenly with Italian herbs, paprika, salt, and pepper.
06 - Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the filling is golden and bubbly.
07 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • The cheese and tomato stuffing melts into every crevice creating these incredible flavor pockets in each bite
  • It transforms ordinary chicken breasts into something that feels fancy enough for dinner guests
  • The slicing technique looks way more complicated than it actually is, making you look like a kitchen pro
02 -
  • The knife needs to be genuinely sharp, a dull blade will slip and make uneven cuts
  • Don't stress if some pieces of stuffing fall out, just press them back on top during baking
  • Underfilled slices are better than overfilled ones which can cause the chicken to tear
03 -
  • Chill your chicken in the freezer for 15 minutes before slicing, it firms up and makes cleaner cuts
  • Use chopsticks or wooden spoons on either side of the breast as a guide to stop your knife from cutting through

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