Dinner
Hasselback Chicken with Spinach and Mozzarella
2 servings · 35 minutes
377calories
59 gprotein
10 gcarbs
11 gfat
Per serving
Ingredients
For 2 servings
- 400 g chicken breast (2 pieces)
- 5 g olive oil (1 teaspoon)
- 60 g baby spinach (1 handful)
- 2 cloves garlic
- 80 g light mozzarella
- 100 g cherry tomatoes for the chicken
- 60 g arugula
- 150 g cherry tomatoes for the salad
- 10 g balsamic vinegar (2 teaspoons)
- Salt, pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano
Instructions
- Preheat the oven to 200 °C (400 °F).
- Place the chicken breasts on a cutting board, and with a sharp knife make 5–6 cross cuts on top, like hasselback potatoes, about 1.5 cm apart. Cut deep, but leave the bottom intact. If you place it between two wooden spoon handles, you won't accidentally cut all the way through.
- Brush with oil, salt, pepper, and sprinkle with smoked paprika and oregano so it gets into the cuts as well.
- In a pan, stir the spinach with crushed garlic and 2 tablespoons of water for 1 minute until it wilts. Squeeze out the liquid and salt it. If it gets into the meat wet, it will leak out in the oven.
- Fill the cuts alternately with spinach, mozzarella slices and halved cherry tomatoes, and place the meat in a baking dish.
- Bake for 22–25 minutes until the cheese melts and the meat is cooked through. Pierce the thickest part: if the juices run clear, it's done. Rest for 5 minutes.
- Meanwhile, toss the arugula with the halved cherry tomatoes set aside for the salad and the balsamic vinegar, and serve alongside the chicken.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
