If you are a fan of ricotta cheese, a vegetable or two and a little more cheese than this easy Cheesy Hasselback Chicken dish is definitely for you!
I can not say enough about this Cheesy Hasselback Chicken. It is truly a delight in every bite! My son always used to say that when he tried something new that I have made. Not so much anymore, he is getting to “old” to say that while moving his head back and forth to the rhyme! I wish I had thought to film it! Hindsight is always 20/20!
Needless to say I have been making this chicken dish for a very long time, actually a very, very long time. If you enjoy ricotta cheese this is a chicken breast that you have to try.
Just in case this chicken dish isn’t for you I have listed some other favorites below you just might want to have a look at, including two other hasselback chicken recipes. You can never have too many chicken recipes! Hopefully you will enjoy them as much as we do!
Perfect Oven Barbecued Chicken
Cheesy Barbecue Bacon Chicken Breast
Balsamic Orange Maple Glazed Chicken
Sweet Balsamic Apple Glazed Chicken Breasts
Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts
Maple Garlic Glazed Chicken Breasts
Crispy Onion Honey Mustard Chicken
Balsamic Raspberry Garlic Chicken
The Best Alice Springs Chicken Copycat
Bacon Wrapped Barbecue Chicken
Cordon Bleu Hasselback Chicken
Quick and Easy Apricot Chicken
Crunchy Barbecue Onion Chicken
Ingredients in Cheesy Hasselback Chicken
- chicken breasts
- ricotta cheese
- chopped mushrooms and onions or spinach
- egg
- shredded cheese
- paprika
- salt
- pepper
- oil or butter
How to make Cheesy Hasselback Chicken
Preheat your oven to 400 degrees.
Sauté the mushrooms and onions for roughly 5 minutes, until tender. If using spinach, saute until wilted, between 30 seconds and 1 minute.
Allow to cool.
Blend with the ricotta cheese and egg.
Cut slits into the chicken breasts, about ½-1 inch apart and ¾ of the way through the chicken.
The depth of the cuts don’t have to be exact just do not cut all the way through the chicken.
Stuff the ricotta mixture into each of the cuts.
Season the chicken with salt and pepper.
Sprinkle the cheddar cheese generously on top.
Generously sprinkle the paprika.
Bake for 40-45 minutes, until the cheese has melted and the juices run clear.
Broil for a minute or two until cheese is nicely browned.
Enjoy!
Cheesy Hasselback chicken
Equipment
- large skillet
- rimmed baking sheet
Ingredients
- 4 chicken breast, boneless, skinless
- 1 cup ricotta cheese
- 3 cups chopped mushrooms and onions or spinach
- 1 large egg
- 1 cup cheddar cheese, shredded more or less to taste
- paprika
- salt
- pepper
- vegetable oil or butter - for pan-frying
Instructions
- Preheat your oven to 400 degrees.
- In a pan over medium heat, add the oil and heat until a drop of water flicked in it dances.
- Sauté the mushrooms and onions for roughly 5 minutes, until tender. If using spinach, saute until wilted, between 30 seconds and 1 minute.
- Allow to cool.
- Blend with the ricotta cheese and egg.
- Cut slits into the chicken breasts, about ½-1 inch apart and ¾ of the way through the chicken. The depth of the cuts don't have to be exact just do not cut all the way through the chicken.
- Stuff the ricotta mixture into each of the cuts.
- Season the chicken with salt and pepper.
- Sprinkle the cheddar cheese generously on top.
- Generously sprinkle the paprika.
- Bake for 40-45 minutes, until the cheese has melted and the juices run clear.
- Broil for a minute or two until cheese is nicely browned. Enjoy!
Notes
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