Spinach and Artichoke Hasselback Chicken

Ingredients

• 15 chicken breasts(1000g)
• 21 tablespoon sea salt(18g)
• 31 teaspoon crushed black pepper(2g)
• 41 teaspoon smoked paprika(2g)
• 51 tablespoon olive oil(13g)
• 6170 g artichoke hearts, drained and finely chopped(170g)
• 7170 g frozen spinach, defrosted and finely chopped(170g)
• 8220 g cream cheese(220g)
• 980 g parmesan, finely grated(80g)
• 10100 g mozzarella, grated(100g)
• 111 teaspoon salt(6g)

Instructions

1. 1Preheat oven to 200°C (400°F).
2. 2Make several deep slits across each chicken breast, being careful not to cut all the way through.
3. 3Rub chicken breasts with olive oil, sea salt, black pepper, and smoked paprika.
4. 4In a bowl, mix together the cream cheese, parmesan, mozzarella, artichoke hearts, spinach, and 1 teaspoon salt until well combined.
5. 5Stuff the cheese and vegetable mixture into the slits of each chicken breast.
6. 6Place the stuffed chicken breasts on a baking tray lined with parchment paper.
7. 7Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
8. 8Let rest for 5 minutes before serving.