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93% would make again

Spinach And Artichoke Dip Hasselback Chicken

featured in Hasselback Chicken 4 Ways


for 4 servings

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

Nutrition Info

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    Calories 390
    Fat 16g
    Carbs 6g
    Fiber 1g
    Sugar 1g
    Protein 51g

Estimated values based on one serving size.


  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!