Smothered Hasselback Chicken

Published October 5th, 2018 by Ccwestside

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

4 boneless skinless chicken breasts ( about 5 oz. each or 1 ¼ lbs. total)
½ cup crumbled feta cheese
½ cup roasted red peppers, diced
Salt and pepper, to taste
2 tsp paprika
? cup shredded Mozzarella cheese ( of 4 slices Provolone cheese)
1 ½ tsp olive oil (or butter)
2 cloves garlic, minced
3 cups fresh baby spinach
1¾ cups sliced fresh mushrooms (white or brown)


1. Preheat oven to 350° F. Line a baking sheet with foil or parchment paper. Set aside.
2. In a small bowl, combine crumbled feta and roasted red peppers.
3. Place chicken breast on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast ( careful not to cut all the way through the breast) about ½ inch apart ( approx. 6-8 slits per chicken breast). Stuff each slit with feta/red pepper mixture.
4. Generously salt and pepper the top of chicken breasts and season with paprika. Sprinkle each breast with ¼ of the Mozzarella.
5. Place chicken in the oven and bake for 20-25 minutes. (depending on thickness of your chicken breasts). Optional: switch the oven from bake to broil the last few minutes of cooking for extra bubbly browned cheese.
6. While chicken is cooking prepare the spinach and mushrooms. Heat olive oil in a large skillet over medium-low heat, add garlic and mushrooms and sauté until mushroom begin to brown ( about 5 minutes). Add spinach and cook until spinach begins to wilt ( about 3-5 minutes). Salt and pepper to taste.
7. Remove chicken from oven, top with spinach and mushroom mixture .

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