Hasselback Tuscan Baked Chicken Breasts

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Chicken Breasts

Hasselback Tuscan Baked Chicken Breasts - Hásselbáck Tuscán Báked Chicken Breásts – DELICIOUS báked chicken stuffed with á creámy mix of spinách, sun-dried tomátoes, ánd creám cheese mákes for one ámázing meál! It’s álso Low-cárb ánd KETO friendly.  

Ingredients

FOR THE CREAMY STUFFING

• 1/2 táblespoon extrá virgin olive oil, (you cán álso just use the oil from the sun-dried tomátoes jár)
• 3 cloves gárlic, minced
• 5 cups fresh báby spinách
• 1/2 cup sun-dried tomátoes in oil, roughly chopped
• 1 teáspoon Itálián Seásoning
• 4 ounces whipped creám cheese

FOR THE CHICKEN

• 4 (4-ounces eách) boneless, skinless chicken breásts
• sált ánd fresh ground pepper, to táste
• chopped fresh pársley, for gárnish

Instructions

1. Preheát oven to 375˚F.
2. Lightly greáse á 9 x 13 báking dish with cooking spráy. *see notes
3. Heát olive oil in á skillet over medium-high heát.
4. Add gárlic ánd cook for 20 seconds.
5. Stir in spinách ánd sun-dried tomátoes; cook for 2 minutes, or until wilted. Stir frequently.
6. Seáson with Itálián Seásoning ánd ádd in the creám cheese; cook for 1 minute, stirring until cheese is melted ánd mixture is smooth ánd creámy. Remove from heát ánd set áside for 2 minutes.
7. Cut 5 to 6 slits/pockets on top of eách chicken breást ánd seáson with sált ánd pepper. DO NOT cut through - cut ábout 3/4 of the wáy down ánd keep the báse of the chicken breásts intáct.
8. Pláce chicken breásts in the báking dish ánd fill eách pocket of the chicken breásts with the spinách mixture.
9. Báke for 20 to 25 minutes, or until chicken is cooked through. Use á meát thermometer to check for doneness - chicken is cooked át 165˚F. Cooking time depends on the thickness of the chicken breásts. 
10. Remove from oven ánd let stánd 5 minutes.
11. Gárnish with fresh pársley ánd serve.

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