Try this Spinach Bacon and Cheddar Hasselback Chicken recipe, or contribute your own.
Suggest a better descriptionAdjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 425°F. Line a rimmed sheet pan with foil and spray it with oil.
In a medium bowl, combine the spinach, chopped bacon, and ¼ cup of the cheddar.
Place the chicken breasts on the prepared pan. Using a sharp knife, cut slits across the top of each chicken breast that are about ½ inch apart and about three-quarters of the way through, being careful not to cut all the way through. Sprinkle with the salt and pepper to taste. Stuff each slit with the spinach mixture. Sprinkle the remaining 2 tablespoons cheddar on the tops of the chicken breasts.
Bake on the center rack until the chicken is cooked through, about 20 minutes. Switch the oven to high broil. Move the pan to the higher rack and broil until the tops are golden, about 2 minutes. Serve hot
PER SERVING
1 chicken breast
CALORIES
346
FAT
11 g
SATURATED FAT
4 g
CHOLESTEROL
158 mg
CARBOHYDRATE
3 g
FIBER
2.5 g
PROTEIN
56 g
SUGARS
0.5 g
SODIUM
675 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (312g) | ||
Recipe Makes: 1 | ||
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Calories: 91 | ||
Calories from Fat: 16 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 231mg | 8 % | |
Potassium 1082.8mg | 28 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 4.2g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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