Spinach Ricotta Hasselback Chicken

Looking for a quick, low carb dinner? I’ve got just the thing for you. I had some spinach and ricotta that needed to be used, so I turned to my best friend for a recipe, and Pinterest didn’t let me down! This recipe from http://www.divaliciousrecipes.com didn’t disappoint, even after I added an extra ingredient (mushrooms)!


  • 4 Chicken breast boneless/no skin (the thicker the better)
  • 1 cup Spinach cooked
  • 1 cup Mushrooms cooked
  • 1/2 cup Ricotta cheese
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper

Topping (optional)

  • 3 tablespoons Parmesan cheese grated


  • Preheat the oven to 400 degrees.
  • Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast. 
  • Season the chicken with salt and pepper.
  • In a bowl mix the spinach, mushrooms and ricotta cheese together.  
  • Season with nutmeg.
  • Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things)
I had to make a plain one for my son
  • Sprinkle the grated Parmesan cheese over the stuffed chicken breasts (optional)
  • Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through. 
  • Eat and enjoy

I served it with roasted asparagus and orzo, which was a nice compliment to the chicken. This is a recipe I will definitely make again. Try it out and let me know what you think! Happy eating!

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