Description
This super simple Hasselback Chicken is made flavorful with Gouda cheese and fresh baby spinach. The spinach helps keep the chicken moist while the Gouda and the herbs infuse flavor.
Ingredients
- 2 Large Chicken Breasts
- 4 ounces, weight Gouda Cheese, Sliced Medium Thick
- 2 cups Baby Spinach
- 2 Tablespoons Butter, Melted
- ¼ teaspoons Dried Basil
- ¼ teaspoons Dried Oregano
- ½ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- Salt And Pepper
Preparation
Preheat oven to 350ºF.
Cut vertical slices in chicken breasts about 1/3 inch apart. Do not go all the way through. Place a piece of Gouda and baby spinach in each slice.
Combine melted butter, basil, oregano, garlic powder and onion powder. Brush over chicken breast. Sprinkle with salt and pepper.
Place in baking dish with a piece of foil cradled in the bottom to keep the juices around the chicken. Bake for 25 minutes or until internal temperature reaches 165ºF. Turn on the broiler for the last minute of cooking just to brown the cheese a touch.
Note: Split the chicken breasts in half to make 4 servings. Large chicken breasts these days are over 12 ounces.
