Hasselback Chicken

• fresh spinach¼ cup
• ricotta cheese¼ cup
• chicken breast2
• cheddar cheese¼ cup
• paprika1 teaspoon
• salt0
• pepper0

Instructions

1. 1

   Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

2. 2

   Stir in the ricotta and cook for a further 30-60 seconds.

3. 3

   Allow to cool.

4. 4

   Cut slits into the chicken breasts about 1cm (½ inch) apart but don’t cut all the way through - about 75% of the way down is what you should aim for.

5. 5

   Stuff all of the spinach and ricotta mixture into the slits.

6. 6

   Season the chicken with salt and pepper.

7. 7

   Grate the cheddar and sprinkle it generously on top.

8. 8

   Shake the ground paprika over the chicken to add some colour and flavour.

9. 9

   Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.

10. 10

    Enjoy!