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Cheesy Hasselback Chicken

  • 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


  1. Preheat your oven to 400 degrees. In a pan over medium heat, add the oil and sauté the mushrooms and onions or spinach for roughly 5 minutes, until cooked. Allow to cool. Blend with the ricotta cheese and egg. Cut slits into the chicken breasts, about 1/2-1 inch apart and 3/4 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 30 minutes, until the cheese has melted and the juices run clear. Broil for a minute or two until cheese is nicely browned. 

    Source :  allrecipes.com