TUSCAN HASSELBACK CHICKEN

Tuscan Hasselback Chicken image

Provided by @MakeItYours

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 tablespoon olive oil
3 cloves garlic, minced
5 cups fresh baby spinach
1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
1 teaspoon Italian seasoning
4 oz cream cheese
8 slices fontina cheese
Kosher salt and freshly ground black pepper, to taste

Steps:

Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick spray.
In a large skillet over medium-high heat, heat olive oil. Add garlic and cook 30 seconds. Stir in spinach and sun-dried tomatoes and cook until wilted, about 2 minutes, stirring frequently.
Remove from heat and set aside to cool a bit.
Add cream cheese to a medium bowl. Add Italian seasoning and cooled spinach mixture. Stir until well combined.
Cut 5 to 6 slits in each chicken breast, cutting about 3/4 of the way down but not cutting all the way through. Season with salt and pepper.
Place chicken in baking dish and fill each pocket with the spinach/cream cheese mixture. Break up fontina cheese slices and stuff each pocket with cheese.
Bake until chicken is cooked through, about 25 minutes, depending on thickness.
Remove from oven and let stand 5 minutes before serving. Enjoy!