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
Preheat the oven to 350°F (180°C).
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.
Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
Stir in the garlic powder and cream cheese, and cook for a minute or two.
Sprinkle over the mozzarella and stir until melted.
Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
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