Email to MEAN CHEF      

HASSELBACK PAPRIKA CHICKEN

Source of Recipe

unknown


List of Ingredients

2 Chicken Breasts - skinless boneless (approx 8 oz each)
Fresh spinach leaves - 3 ounces
whole Ricotta cheese - 3 ounces
Fresh Minced Garlic - 2 teaspoons
Garlic Powder - 1 teaspoon
Smoked Paprika (or sweet paprika) - 5 teaspoons
Sea Salt - ¾ teaspoon
Dried parsley - 1 teaspoon
Olive oil
Sharp Cheddar Cheese - 1 1/2 oz grated
Salt and Pepper


Recipe

1) Preheat oven to 400 degrees and line a sheetpan with parchment paper.
2) Saute the spinach and minced garlic in a frying pan on medium heat to barely wilt spinach.
3) Add ricotta and stir to blend roughly - then take off heat immediately.
4) Season ricotta and spinach with salt and pepper to taste. Leave in pan to cool.
5) Roll each chicken breast in olive oil to lightly coat.
6) Mix seasoning of Paprika, Garlic Powder, Dried Parsley and Sea Salt in a bowl.
7) Sprinkle each breast on both sides until seasoning mixture until coated. Save a bit of seasoning mixture for final sprinkle just before cooking.
8) Cut 6 deep parallel slits in each breast making sure not to go to the bottom. About 75% through
9) Season with extra sea salt and pepper and transfer to sheetpan.
10) Add the spinach and ricotta mixture into each chicken slit.
11) Sprinkle with cheddar cheese, leftover seasoning mixture and salt and pepper
12) Bake for 20-25 minutes in oven until chicken registers 165 degrees