Hasselback Chicken

1 tablespoon olive oil

2 skinless, boneless chicken breast halves (1/2 pounds)

1 small onion, chopped

1 clove garlic, minced

2 cups spinach, coarsely chopped

1/4 teaspoon crushed red pepper flakes

2 ounces shredded parmesan cheese
6 slices gouda cheese

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon paprika

3 ounces shredded mozzarella cheese 

Italian flat-leaf parsley (optional)

Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with nonstick cooking spray, set aside.  Heat oil in a large skillet over medium-high heat. Add onions and garlic. Cook and stir about 3 minutes or until fragrant.  Add spinach and red pepper flakes. Cook and stir until spinach is slightly wilted, about 3 to 5 minutes. Remove from heat, stir in parmesan cheese.

Slice chicken crosswise into 3/4-inch-thick slices, but don’t cut all the way through. Transfer to prepared pan.  Alternately stuff the slits with spinach mixture and parmesan cheese.  Season chicken with salt, pepper, and paprika.  Bake 20 to 25 minutes or until chicken is no longer pink. Sprinkle with mozzarella cheese. If desired, sprinkle with parsley before serving.  Serves 4

Servings 4.0
Amount Per Serving
calories 343
% Daily Value *
Total Fat 24 g	36 %
Saturated Fat 12 g	62 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 94 mg	31 %
Sodium 3210 mg	134 %
Potassium 368 mg	11 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 2 g	8 %
Sugars 2 g
Protein 31 g	62 %
Vitamin A	67 %
Vitamin C	42 %
Calcium	60 %
Iron	11 %