Hasselback chicken

Hasselback Chicken


Knob of Butter
2 cloves garlic
½ cup Fresh Spinach
½ cup Feta Cheese
2 Chicken Breasts
¼ cup Mozzarella Cheese

Serves: 4
Preparation time: 30 minutes


Cook the spinach and garlic on a medium heat in melted butter for 3-5 minutes until it is slightly wilted, squeeze on fresh lemon.

Stir in the feta and cook for a further 30-60 seconds. Allow to cool.

Cut slits into the chicken breasts about 1/2" apart but don’t cut all the way through - about 75% of the way down is what you should aim for, but don’t stress over it.

Stuff all of the spinach and Feta mixture into the slits.

Season the chicken with salt and pepper.

Grate the Mozzarella and sprinkle it generously on top.

Shake a good bit of ground paprika over the chicken to add some colour and flavour.

Bake in the centre of a pre-heated oven for 20-25 minutes 200°C until the cheese has melted and the juices are clear.

Contributor: Cam