555 EATS - HASSELBACK CHICKEN

  WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK   HERE   AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

HASSELBACK POTATOES ARE BECOMING A POPULAR DISH NOWADAYS.  YOU TAKE A POTATO AND SLICE THEM BUT NOT ALL THE WAY THROUGH, STUFF AND BAKE THEM.  THINK OF IT LIKE A NEW VERSION OF THE LOADED BAKED POTATO.  BUT I HAD NEVER HEARD OF HASSELBACK CHICKEN...UNTIL NOW!  THIS RECIPE WAS SENT IN FROM LT. JOE DOMBROWSKI OF STAMFORD FIRE RESCUE IN CT....WHO JUST SO HAPPENED TO TEACH A THERMAL IMAGING CLASS I TOOK WITHOUT EITHER OF US KNOWING IT! 
I TOOK HIS RECIPE AND TWEAKED IT A LITTLE...BECAUSE THATS WHAT I DO!

HASSELBACK CHICKEN

Serves 4

INGREDIENTS:

4 - BONELESS SKINLESS CHICKEN BREASTS
1 LB. FRESH SPINACH
3-4 CLOVES OF GARLIC, chopped
1/2 LB. RICOTTA CHEESE
SALT/PEPPER
1 C. MILD OR SHARP CHEDDAR, grated
PAPRIKA
OLIVE OIL

PROCEDURE:
Preheat oven to 400 degrees.

Sauté garlic and spinach in light olive oil until spinach is cooked. Add ricotta and cook on low for 2 minutes until mixture is well blended.

Cut slits across chicken breast to create openings for spinach/cheese mixture. Season breasts with salt and pepper to taste. Stuff slits with spinach/cheese. Spread grated cheddar over breasts generously. Sprinkle paprika over cheddar.

Cook at 400 degrees in oven for 20 mins. Enjoy.

F&H CO. Version

The chicken prepped and stuffed!

After baking, before the cheese topping!

FOR MY VERSION:

I ADD CHOPPED MUSHROOMS TO THE SAUTEED SPINACH.  I ALSO DRAIN MY RICOTTA IN A FINE MESH COLANDER TO GET RID OF AS MUCH WATER AS POSSIBLE AND STIRRED IN SOME FRESH CHOPPED BASIL.  AFTER THE SPINACH IS COOKED, TAKE IT OFF THE HEAT AND STIR IN YOUR RICOTTA.  AFTER BAKING FOR THE APPROPRIATE AMOUNT OF TIME I TOPPED IT WITH SHREDDED MOZZARELLA AND BROWNED IT UNDER THE BROILER.

I ALSO HAD LEFTOVER SPINACH/MUSHROOM/RICOTTA MIX AFTER STUFFING THE CHICKEN.  I ADDED THIS TO A LITTLE TOMATO SAUCE TO MAKE A PINK SAUCE WHICH I SERVED THE CHICKEN ON TOP OF.  HAVE FUN, THAT IS WHAT COOKING IS ALL ABOUT!

Posted on February 15, 2016 and filed under DINNER.