Goat cheese & spinach hasselback chicken
395 cals, 59p, 1c, 17f (per meal)
2 lbs (896g)
3 cup(s) (90g)
4 tbsp, shredded (28g)
2 tsp (5g)
4 oz (113g)
1
Preheat oven to 350°F (180°C) and line walled baking sheet with foil.
2
In a small saucepan over low heat, add the goat cheese and spinach and mix until spinach has wilted, about a minute. Set aside.
3
Place chicken on baking sheet and cut slits all down the breast, cutting deep but not all the way through.
4
Stuff slits with spinach mixture.
5
Sprinkle paprika, a pinch of salt and pepper, and shredded cheese on top and bake for 20-25 minutes or until done.
6
Optional: Broil for a minute or two to brown the cheese.
7
Serve.