Spinach, Apricot and Ricotta Hasselback Chicken
- 2 boneless skinless chicken breasts
- 2 cups, spinach- loosely packed
- 4 ounces, ricotta cheese
- 2 tbsp, il Fustino Apricot Balsamic
- 1 1/2 tsp, dried oregano
- 1 1/2 tsp, dried thyme
- 1 tsp, paprika
- 1 tsp, crushed red pepper
- 1/4 cup, shredded Parmesan cheese
- il Fustino EVOO
- salt and pepper
Preheat oven to 350 F and line a 9′′ X 9′′ baking dish with foil.
Lightly wilt the spinach in a hot skillet with a tablespoon of EVOO.
Remove spinach from heat and gently fold in the ricotta and crushed red pepper, set aside.
Carefully cut 5 to 8 deep horizontal slits in the chicken- being careful not to slice all the way through.
Season chicken with salt, pepper, olive oil, thyme, oregano and paprika.
Spoon spinach mixture into the slits in the chicken breasts.
Sprinkle parmesan cheese over the top of the stuffed chicken breasts.
Drizzle each breast with the Apricot Balsamic.
Bake for 25 minutes, or until cooked through.
Serve and enjoy!