Recipes & Cooking Recipes by Ingredient Chicken Hasselback Chicken 4.3 (44) 5 Reviews For maximum flavor per bite, stuff chicken with spinach, sun dried tomatoes, and three types of cheese before baking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 29, 2017 Rate PRINT Share Prep Time: 20 mins Bake Time: 25 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 4 skinless, boneless chicken breast halves (1 1/2 pounds) 1 shallot, thinly sliced 1 clove garlic, minced 2 cup spinach, coarsely chopped 8 sun-dried tomatoes (oil-packed), finely chopped ¼ - ½ teaspoon crushed red pepper flakes 4 ounce goat cheese, crumbled 12 - 16 slices smoked gouda cheese (about 4 ounces) ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon paprika 4 ounce shredded mozzarella cheese Italian flat-leaf parsley (optional) Directions Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with nonstick cooking spray, set aside. Heat oil in a large skillet over medium-high heat. Add shallot and garlic. Cook and stir about 3 minutes or until fragrant. Add spinach, tomatoes, and red pepper flakes. Cook and stir until spinach is slightly wilted, about 3 to 5 minutes. Remove from heat, stir in goat cheese. Arrange chopsticks or wooden spoons lengthwise on opposite sides of one chicken breast on the cutting board. Slice chicken crosswise into 3/4-inch-thick slices, stopping the knife when it reaches the chopsticks or the wooden spoons to prevent slicing all the way through. Transfer to prepared pan. Alternately stuff the slits with spinach mixture and gouda cheese. Season chicken with salt, pepper, and paprika. Sprinkle with mozzarella cheese. Bake 20 to 25 minutes or until chicken is no longer pink. If desired, sprinkle with parsley before serving. Matthew Clark Rate It Print Nutrition Facts (per serving) 502 Calories 27g Fat 7g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 502 % Daily Value * Total Fat 27g 35% Saturated Fat 14g 70% Cholesterol 178mg 59% Sodium 1013mg 44% Total Carbohydrate 7g 3% Total Sugars 1g Protein 56g 112% Vitamin C 11.1mg 12% Calcium 450mg 35% Iron 1.9mg 11% Potassium 814mg 17% Folate, total 58.7mcg Vitamin B-12 0.8mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.