Hasselback Chicken

Preparation time: 10 minutes

Cooking Time: 25 minutes

Serve: 4

3 tablespoons olive oil
1 clove garlic, minced
4 cups baby spinach
½ cup ricotta cheese
1oz. crumbled blue cheese
4 chicken breasts, skinless, boneless
½ cup Cheddar cheese, grated
2 teaspoons paprika powder
Salt and pepper, to taste

Preheat oven to 350F.
Line baking sheet with parchment paper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Fry garlic in heated oil for 40 seconds or until fragrant.
Toss in the spinach and cook until wilted, for 4-5 minutes
Stir in ricotta, and crumbled blue cheese, and cook 1 minute. Remove from the heat.
Place the chicken breasts onto a cutting board.
Make 6 slits on the chicken breasts with a sharp knife, around ¾-inch deep.
Season the chicken with salt and pepper.
Transfer the chicken breasts onto a baking sheet.
Stuff each slit with spinach mixture.
Top the chicken with grated Cheddar cheese.
Sprinkle the cheese with paprika and a pinch of black pepper.
Drizzle the chicken with remaining olive oil.
Bake the chicken in the heated oven for 25 minutes.
Serve warm.

Nutritional info per serving:
Calories 335
Total Fat 22.2g
Total Carbohydrate 2.2g
Dietary Fiber 0.7g
Total Sugars 0.3g
Protein 31.4g