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Spinach And Artichoke Dip Hasselback Chicken

from the video Hasselback Chicken 4 Ways ▶︎


for 4 servings

  • 4 chicken breasts
  • 200 g (5 cups) fresh spinach
  • 100 g (¾ cup) artichoke heart, drained, rinsed and roughly chopped
  • 1 teaspoon garlic powder
  • 55 g (¼ cup) cream cheese
  • 35 g (⅓ cup) grated mozzarella


  1. Preheat the oven to 350°F (180°C).
  2. Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
  3. Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
  4. Stir in the garlic powder and cream cheese, and cook for a minute or two.
  5. Sprinkle over the mozzarella and stir until melted.
  6. Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  7. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  8. Enjoy!
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