You're going to start with the basic instructions for the Hasselback Chicken, found on YouTube or at https://www.youtube.com/watch?v=-l7j5yyJ3PE, including the cooking times and temps, but the stuffing you make is different from the rather bland ricotta-and-spinach the video shows.
Cooking is an art, not a science, so feel it, don't measure it. You're going to need:
- cooking oil (I know any self-respecting recipe sharer should insist on EVOO, but I'll admit I'm still out and I made mine with vegetable oil. It tasted just fine.
- cream cheese (I used 6 oz. for 2 big chicken breasts)
- bag of fresh spinach
- minced garlic
- chopped onion
- chopped mushrooms
- parmesan cheese
- handful of cheddar cheese
- large boneless chicken breasts
- Mix softened bream cheese, parmesan cheese, cheddar cheese, and salt/pepper, if desired.
- Heat oil. Sautee garlic and onions until brown; add mushrooms and spinach and sautee until brown and wilted, respectively.
- Add cream cheese mixture to skillet and stir until melted.
- Stuff into and on top of chicken. Garnish with salt. If desired, add pepper, parsley, basil, or cheese. I do not recommend paprika as called for with the video recipe.
Follow video cooking instructions. Like eating homemade mushroom soup on top of chicken. Yummm. I served it with a fruit salad and fruit dip. Enjoy!