Hasselback Chicken

My Aunt Mary reminded me this weekend that I haven't blogged in a long time.  Thanks Aunt Mary, it's nice knowing someone is following my blog!  It's not that I've stopped trying new recipes and I admit I don't cook as much as I used too but I've found something else to keep me busy.....

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splash of olive oil
4 heaping cups fresh spinach (about 4 oz)
1/4 cup cream cheese
2 chicken breasts
1/4 cup sharp white cheddar cheese or asiago cheese, shredded
Smoked Paprika (Penzeys Spices)
Salt
Pepper

1.  Preheat your oven to 400 degree.

2.  In a sauté pan heat olive oil and cook the spinach, 3 to 5 minutes, until it is slightly wilted.

3.  Stir in the ricotta until combined.  Season with a pinch of salt and pepper. Set aside to cool.

4.  Slice slits along the chicken breasts, 3/4 of the way through the chicken.  (be careful not to cut chicken all the way through)

5.  Stuff all of the spinach mixture into the cuts.

6.  Season the chicken lightly with salt and pepper. Sprinkle the white cheddar on top. Then sprinkle the paprika, adding color and flavor.

7.  Bake for 20 to 25 minutes, until the cheese has melted and the juices are clear.  (don't overcook)