The Millennial Chef

Hasselback Chicken


4 chicken breasts

Extra virgin olive oil

1 cup red onion, diced

5 oz fresh spinach

2 cloves garlic, minced

15 oz whole milk ricotta

1 lemon, zest and juice

1/2 teaspoon of nutmeg

Salt & pepper, to taste

Hot paprika

Serving size- 4


  1. Preheat your oven to 350.
  2. Start by prepping your chicken. Cut slits into the chicken breasts about 1/2 inch apart but don’t cut all the way through. Cut about 75% of the way through. Season each breast with salt and pepper. Set aside.
  3. Take out a cast iron skillet and add in a teaspoon or so of olive oil, bring to a medium heat. Saute your onion for a couple minutes or until tender. Season with salt and pepper. Then, add in the spinach and garlic and cook for an additional minute, or until the spinach wilts. Then add in the ricotta and season with more salt, pepper, lemon zest and juice, and nutmeg. Mix and taste for seasonings.
  4. Now it's time to stuff the chicken. Add in the filling (about a teaspoon or so) to each of the slits in the chicken. Then top each piece of chicken with a sprinkle of paprika. Then, put in the chicken into the cast iron skillet and bake for 20-30 minutes or until the chicken is cooked through. Enjoy!

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