Hasselback Chicken with Spinach, Bacon, and Mozzarella
This stuffed Hasselback Chicken Breast with Spinach, Bacon, and Mozzarella Cheese is a family-favorite chicken entree that is perfect for any night of the week! Plus, it's terrifically easy to make and cooks up wonderfully juicy!
2stripsbacon(small slices - or cooked and drained pieces)
½cupbaby leaf spinach
½cupshredded mozzarella
⅛teaspoonsmoked paprika
each, salt & pepper(to taste)
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Instructions
Preheat the oven to 375 degrees F (190 degrees C) and lightly coat your baking dish with non-stick cooking spray.
Slice chicken approx ¾ of the depth of the chicken with ½ inch spacing between the slices along the whole length of the chicken breast. *Be sure that your slices are not deep enough to cut through the chicken breast completely.
Add bacon, spinach & mozzarella cheese in that order to every slit in chicken. Season with paprika, salt, and pepper.
Transfer to your prepared baking dish and bake at 375 degrees F (190 degrees C) for approx 30 minutes or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
Remove the cooked hasselback chicken breasts from your oven and allow them to rest for 5 minutes before serving.
Notes
Any leftover chicken can be refrigerated in an airtight container in the refrigerator for up to 3-4 days. Wrap the cooked chicken breasts in cling film tightly and place into an airtight freezer container or plastic storage bag to freeze for up to 2 months.