hasselback chicken

Hasselback Chicken

Dinner | May 3, 2016 | By

Hi there ~ welcome to week #1 of Same Ingredients-Different Results. Are you like me, routinely making way too much food? My husband says I’m trying to kill him. I’m not sure if he’s entirely kidding. Whenever we have a party, I especially go overboard and if by some miracle all of the food goes, I immediately think I didn’t make enough. When our last child moved out of the house, I continued to make enough food as though she, her sister and their friends would suddenly show up for dinner. It never happened. That brings me to Same Ingredients-Different Results and our first recipe for Hasselback Chicken. Each week for the month of May we’ll take one set of ingredients and create two different meals, in an effort to eliminate waste. The grocery list will be posted each Friday on A Gouda Life’s Facebook page. The easy, any-night recipes will be posted on Tuesday and Thursday of the following week right here on the blog. We’re pairing the Hasselback Chicken with Uncle Ben’s 90 second whole grain brown rice. Go ahead and pour yourself a glass of whatever sets your sails. This won’t take long.

hasselback chicken

Lightly browned, juicy, cheesy spinach chicken on a bed of whole grain brown rice.

In case you missed the grocery list on Facebook, this is what you’ll need for Week #1 Hasselback Chicken and Creamy Tomato Chicken Pasta this week:

hasselback chicken

Let’s get this chicken started.

STEP 1:

Preheat the oven to 400°, then drizzle some olive oil in a skillet over medium heat. Pull the stems off half of the bag of spinach and when the oil is warm drop it all in, stirring occasionally. Season the spinach with a bit of salt and pepper. That big pile of spinach wilts down to something like this:

hasselback chicken

Turn the heat off, leaving the pan on the warm stove and fold in the cream cheese.

STEP 2:

Line a baking sheet with foil and give it a light spray with cooking spray. Next trim any fat off the chicken breasts and make 5-6 slits into the breast along the length of each.

hasselback chicken

Using a teaspoon and your fingers, push the spinach-cheese mixture into the slits. 

hasselback chicken

STEP 3:

Sprinkle about 1/2 teaspoon of Good Seasons Italian Seasoning over the top of the chicken breasts (divide the 1/2 teaspooon between the 4 breasts), then top with about half of the bag of shredded mozzarella, again dividing it between the breasts. 

hasselback chicken

STEP 4:

 

Bake 20-25 minutes or until the chicken is no longer pink inside. You can check it by either cutting the thickest breast in half or popping in a meat thermometer to the thickest point, looking for about 165°. Cook the rice according to package directions.

  • Remember to cool and refrigerate two of the Hasselback chicken breasts for Thursday’s Creamy Chicken Tomato Pasta along with the cream cheese, mozzarella, Good Seasons Italian and spinach
  • To save time, the chicken can be prepped with the spinach/cheese stuffing the night before and baked the next day.
hasselback chicken

Who wouldn’t LOVE easy, any night cheesy spinach hasselback chicken?

Leave me some feedback on this Hasselback Chicken and your thoughts on the Same Ingredients ~ Different Results!

Hasselback Chicken
Write a review
Print
Ingredients
  1. 4-boneless skinless chicken breasts
  2. 1/2 brick of cream cheese, room temp
  3. 1/2 of an 8 ounce package of shredded mozzarella
  4. 1/2 of a 10 oz. bag of fresh spinach
  5. 1/2 teaspoon of Good Seasons (dry) Italian seasoning
  6. 1 - package of Uncle Ben's 90 second whole grain brown rice
  7. Cooking spray
Instructions
  1. Preheat the oven to 400.
  2. Drizzle olive oil into a skillet over medium heat.
  3. Pull the stems off half of the bag of spinach and when the oil is warm, drop the spinach in, stirring occasionally as it wilts.
  4. Season the spinach with a bit of salt and pepper.
  5. Turn the heat off, leaving the pan on the warm stove and fold in the cream cheese.
  6. Line a baking sheet with foil and lightly spray with cooking spray.
  7. Trim any fat off the chicken breasts and make 5-6 slits into the breast without cutting all the way through.
  8. Use a teaspoon and your fingers and push the spinach-cheese mixture into the slits
  9. Sprinkle about 1/2 teaspoon of Good Seasons Italian Seasoning over the top of the chicken breasts (divide the seasoning between the 4 breasts).
  10. Top with about half of the bag of shredded mozzarella.
  11. Bake 20-25 minutes or until the chicken is no longer pink inside (you can check it by either cutting thicket breast in half or using a meat thermometer to the thickest point, looking for about 165°).
  12. Cook the Uncle Ben's rice according to package directions.
Notes
  1. * Remember to cool and refrigerate two of the Hasselback chicken breasts for Thursday’s Creamy Chicken Tomato Pasta along with the rest of the cream cheese, mozzarella, Good Seasons Italian and spinach.
  2. *NOTE: To save time, the chicken can be prepped with the spinach/cheese stuffing the night before and baked the next day.
http://www.agoudalife.com/

  1. Mary
    May 4, 2016

    Love the idea….same ingredients – different results! This concept is perfect for me. Looking forward to what is next. This chicken looks so good. The 90 second brown rice is so perfect for this dish. Pinned. Thanks for sharing.

    • Bernie
      May 4, 2016

      Thanks Mary – we’re giving this idea a go! Hate to throw away food! Take care.