Spinach & goats cheese hassleback chicken


  • screen-shot-2017-02-16-at-2-50-00-pm1 1/2 cups fresh spinach
  • 1/4 cup crumbled goat cheese (or feta)
  • 1/2 tsp crushed red pepper flakes (optional)
  • 2 chicken breasts, boneless and skinless
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1/6 cup grated cheddar cheese


Preheat oven to 180C.

In a large skillet add a splash of olive oil and cook the spinach over medium heat until slightly wilted (approx. 3-5 min). Add crumbled goat cheese and continue to cook until cheese is melted (about 1 min). Stir in red pepper flakes then set aside.

Place chicken breasts in a baking dish. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast about 2cm apart. Stuff each slit with spinach/goat cheese mixture.

Generously salt and pepper top of chicken breast and season with paprika.

Sprinkle cheese along each chicken breast.

Place chicken breasts in the oven and bake for 20-25 min. If desired switch oven to grill near the end for crispy browned cheese.

Serve with a salad or steamed greens and mashed potatoes.