Hasselback Italian Chicken


Looking for a new and delicious dinner idea with ordinary chicken breasts? Here’s a fun recipe to try. Barb L.


2-3 tsp Flying Olive Garlic, Basil, Gremolata, or Tuscan Herb Extra Virgin Olive Oil, divided

4 (6 oz) boneless skinless chicken breasts (the chicken breasts in the photo were huge!)

6 cups baby spinach leaves (about one 5 oz box)

½ cup julienne-cut sun-dried tomatoes

1 large garlic clove, minced or grated

¾ tsp Italian seasoning (I like McCormick’s Italian spice grinder)

1/3 cup shredded Parmesan cheese or crumbled fat-free feta cheese

Freshly ground black pepper

4 lemon wedges


Preheat the oven to 350 degrees F.   Lightly coat an 8x10” baking dish with the Flying Olive EVOO of Choice. On a cutting board, cut 4-6 slits across each chicken breast, but not through, each chicken breast. Set each breast into the baking dish.

Brush the remaining Flying Olive EVOO in a large non-stick skillet. Place the skillet over medium heat. Add the spinach, tomatoes, garlic, Italian seasoning, and 1 ½ Tbsp of water. Sauté for 2-3 minutes or until the spinach wilts. Remove from the heat; stir in the cheese.

Fill the slits (I found using a fork works the best for this step) in the chicken breast evenly with the spinach mixture. Sprinkle the chicken with the pepper. Bake 20-25 minutes or until an instant-read thermometer inserted into the chicken registers 165 degrees F. Serve warm with a squeeze from the lemon wedges, if desired.

Submitted by Barb L.