Have you ever eaten a hassleback potato? Let me tell you friends. We’re about to up the ante on the hassleback technique. Because you can also hassleback a chicken breast. It’s true! The method is easy and it’s the perfect way to ensure you get a well balanced bite (chicken to filling ratio) every single time.
Recipe (Serves 2)
Ingredients
- 2 6oz boneless, skinless chicken breasts
- 2 cups spinach
- 2 tbsp onion
- 4 Tbsp cream cheese
- 1 oz shredded mozzarella
- 1 Tbsp butter (I use this)
- 1 tsp extra virgin olive oil (I use this)
- Kosher salt (I use this)
- Pepper (I use this)
Tools
- Skillet (I use this)
- Tongs (I use this)
- Cutting board (I use this)
- Baking Sheet (I use this)
- Aluminum Foil (I use this)
Instructions
- Preheat your oven to 350 degrees
- Lay aluminum foil over a baking sheet and spread olive oil where the breasts will lay to prevent sticking. Prepare your chicken breasts on a cutting board and slice hassleback crosses – deep but not all the way through – about 1 inch apart. Season with salt and pepper and place on baking sheet.
- Heat a skillet over medium heat. Add your butter and onion and allow to sweat until they get translucent about 5 minutes. Add your spinach and allow to wilt for a couple of minutes. Turn the heat off and add your cream cheese and season with salt and pepper. Mix until fully incorporated.
- Using tongs, stuff the slits of your chicken breasts with the spinach and cheese mixture evenly – should be a little over a tsp per slit. Top with mozzarella cheese.
- Bake your chicken breasts for about 20-23 minutes. Place baking sheet on the highest rack and set oven to broil for 3 minutes to brown the cheese on top. Serve immediately or refrigerate/freeze.
Macros:
| Calories: 409 | Carbs: 4 | Fiber: 1 | Protein: 46 | Fat: 23 |
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