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Hasselback Chicken with Greens and Goat Cheese

This delicious chicken, served with fresh crusty bread and a salad of mixed greens and vinaigrette, pairs well with a crisp white wine such as Rove’s 2016 Blanc Estate.

February 06, 2018

Ingredients

  • olive oil
  • 3 cups fresh spinach or arugula
  • ½ cup crumbled goat cheese
  • ½ teaspoon crushed red pepper flakes
  • 4 chicken breasts, boneless and skinless
  • salt and pepper to taste
  • 2 teaspoons paprika
  • ⅓ cup shredded mild white cheese

Preparation

Preheat oven to 350°. Prepare a baking sheet by lining with parchment paper; set aside.

Heat a large skillet, add a splash of olive oil and cook greens over medium heat until slightly wilted. Add goat cheese and cook briefly until cheese is melted. Stir in red pepper flakes and set mixture aside, off heat.

Place chicken breasts on prepared baking sheet. Using a sharp knife, cut slits across the chicken breast partway through and about ¾ inch apart (about 6–8 slits per chicken breast). Stuff each slit with spinach/goat cheese mixture. Generously salt and pepper top of chicken breast and season with paprika.

Place chicken in the oven and bake for 20–25 minutes. Ten minutes before it’s finished, spread ¼ of the white cheese over each chicken breast. If browning is desired, switch oven from bake to broil for the last few minutes of cooking.

About this recipe

Ingredients

  • olive oil
  • 3 cups fresh spinach or arugula
  • ½ cup crumbled goat cheese
  • ½ teaspoon crushed red pepper flakes
  • 4 chicken breasts, boneless and skinless
  • salt and pepper to taste
  • 2 teaspoons paprika
  • ⅓ cup shredded mild white cheese
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