Have you ever eaten a hassleback potato? Let me tell you friends. We’re about to up the ante on the hassleback technique. Because you can also hassleback a chicken breast. It’s true! The method is easy and it’s the perfect way to ensure you get a well balanced bite (chicken to filling ratio) every single time.

Recipe (Serves 2)

Ingredients

2 6oz boneless, skinless chicken breasts

2 cups spinach

2 tbsp onion

4 Tbsp cream cheese

1 oz shredded mozzarella

1 Tbsp butter (I use this)

1 tsp extra virgin olive oil (I use this)

Kosher salt (I use this)

Pepper (I use this)

Tools

Instructions

Preheat your oven to 350 degrees Lay aluminum foil over a baking sheet and spread olive oil where the breasts will lay to prevent sticking. Prepare your chicken breasts on a cutting board and slice hassleback crosses – deep but not all the way through – about 1 inch apart. Season with salt and pepper and place on baking sheet. Heat a skillet over medium heat. Add your butter and onion and allow to sweat until they get translucent about 5 minutes. Add your spinach and allow to wilt for a couple of minutes. Turn the heat off and add your cream cheese and season with salt and pepper. Mix until fully incorporated. Using tongs, stuff the slits of your chicken breasts with the spinach and cheese mixture evenly – should be a little over a tsp per slit. Top with mozzarella cheese. Bake your chicken breasts for about 20-23 minutes. Place baking sheet on the highest rack and set oven to broil for 3 minutes to brown the cheese on top. Serve immediately or refrigerate/freeze.

Macros:

Calories: 409 Carbs: 4 Fiber: 1 Protein: 46 Fat: 23

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http://www.myfitnesspal.com/recipe/view/19138121502141