Spinach and Mushroom Smothered Hasselback Chicken -Talk about TASTY! Every bite of this quick and easy chicken dish is full of savory goodness. Roasted red peppers and feta are stuffed into slits made on the top of the chicken breasts ( the process is called Hasselback), cooked to golden brown perfection and smothered with sautéed spinach and mushrooms. { Ready in 30 mins., Clean Eating}
You’ve heard me rave about how much I love “hasselback chicken” here before when I posted Spinach + Goat Cheese Hasselback Chicken.I thought maybe it was time for another version of this quick and easy meal.
This version is a mash-up of two ideas I've had running around my mind for a while 1) Roasted Red Pepper + Feta Hasselback Chicken 2) Spinach and Mushroom smothered Chicken breasts. I though..hey why not smother Hasselback chicken?
How to make Spinach and Mushroom Smothered Chicken :
- Cut slits across the top of the chicken breasts ( about ¾ of the way through chicken breast.
- Mix together diced roasted red peppers and crumbled feta cheese. Stuff each slit with the feta/red pepper mixture.
- Sprinkle chicken breast with salt, pepper and paprika.
- Add a sprinkle of mozzarella cheese
- Bake for 20-25 minutes.
- While the chicken is baking, cook mushrooms, garlic and spinach in a skillet.
- Smother chicken with mushroom and spinach mixture.
Every bite is full of so much flavor!
Smothered Hasselback Chicken
Ingredients
- 4 boneless skinless chicken breasts about 5 oz. each or 1 ¼ lbs. total
- ½ cup crumbled feta cheese
- ½ cup roasted red peppers diced
- Salt and pepper to taste
- 2 teaspoon paprika
- ⅓ cup shredded Mozzarella cheese of 4 slices Provolone cheese
- 1 ½ teaspoon olive oil or butter
- 2 cloves garlic minced
- 3 cups fresh baby spinach
- 1 ¾ cups sliced fresh mushrooms white or brown
Instructions
- Preheat oven to 350° F. Line a baking sheet with foil or parchment paper. Set aside.
- In a small bowl, combine crumbled feta and roasted red peppers.
- Place chicken breast on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast ( careful not to cut all the way through the breast) about ½ inch apart ( approx. 6-8 slits per chicken breast). Stuff each slit with feta/red pepper mixture.
- Generously salt and pepper the top of chicken breasts and season with paprika. Sprinkle each breast with ¼ of the Mozzarella.
- Place chicken in the oven and bake for 20-25 minutes. (depending on thickness of your chicken breasts). Optional: switch the oven from bake to broil the last few minutes of cooking for extra bubbly browned cheese.
- While chicken is cooking prepare the spinach and mushrooms. Heat olive oil in a large skillet over medium-low heat, add garlic and mushrooms and sauté until mushroom begin to brown ( about 5 minutes). Add spinach and cook until spinach begins to wilt ( about 3-5 minutes). Salt and pepper to taste.
- Remove chicken from oven, top with spinach and mushroom mixture .
Nutrition
Dontay Lessser
Do I use bell peppers to dice and cook them or do I use a jar of roasted red peppers
Susan
Dontay- I used jarred roasted red peppers to keep things easy. However, if you wanted to roast a red bell pepper yourself and dice once roasted that would work as well.