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Italian Hasselback Chicken

Yields4 ServingsPrep Time10 minsCook Time22 minsTotal Time32 mins

Italian Hasselback Chicken

 4 (4- to 6-oz.) boneless, skinless chicken breasts
 6 cups baby spinach leaves
 ½ cup julienne-cut sun-dried tomatoes
 1 large garlic clove, minced
 ¾ tsp italian seasoning
 ⅓ cup shredded parmesan or low-fat crumbled feta
 4 lemon wedges
1

Preheat oven to 350°F. Coat an 8×10-inch baking dish with nonstick cooking spray. Place chicken breasts in prepared dish. Cut 5 to 6 slits across, but not through, each chicken breast. Set aside.

2

Coat a large nonstick skillet with nonstick cooking spray. Place skillet over medium heat. Add spinach, tomatoes, garlic, Italian seasoning and 1 1/2 tablespoons water; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

3

Fill slits in each chicken breast evenly with spinach mixture. Sprinkle chicken with freshly ground black pepper to taste. Bake 20 to 25 minutes or until an instant-read thermometer inserted into chicken registers 165°F. Serve warm with lemon wedges.

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories230
% Daily Value *
Total Fat 6g8%

Saturated Fat 2g10%
Cholesterol 80mg27%
Sodium 300mg14%
Total Carbohydrate 8g3%

Dietary Fiber 3g11%
Protein 34g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.