Spinach & Ricotta Hasselback Chicken

Name: Spinach & Ricotta Hasselback Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Tomato Medley; Butternut; Cheesy Rub; Chicken; Free-range Chicken Breast; Free-range Chicken Breasts; Grated Cheddar Cheese; Mixed Olives; Nut Mix; Red Wine Vinegar; Ricotta Cheese; Salad Leaves; Spinach; Whole Wheat Couscous

This bound-to-be-a-classic features a chicken breast that is hasselbacked and stuffed with spinach & ricotta, then sprinkled with a grated Italian-style cheese crumb. Served with a roasted butternut couscous salad that brings a nutty, sweet taste to the table.

Spinach & Ricotta Hasselback Chicken

with a roasted butternut and couscous salad & mixed nuts

4.7

54 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Photo of Spinach & Ricotta Hasselback Chicken

Serves 1

GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the Nut Mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the Cheesy Rub, the Grated Cheddar Cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 1-2 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken on the roasting tray with the butternut. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the Mixed Olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded Salad Leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the couscous salad. Sprinkle over the toasted Nut Mix.

Butternut - 250g
Whole Wheat Couscous - 75ml
Nut Mix - 20g
Cheesy Rub - 27,5ml
Grated Cheddar Cheese - 30g
Spinach - 20g
Ricotta Cheese - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Mixed Olives - 40g
Red Wine Vinegar - 15ml
Salad Leaves - 20g
Baby Tomato Medley - 80g

Download the Recipe

Serves 2

GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the Nut Mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the Cheesy Rub, the Grated Cheddar Cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 1-2 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken on the roasting tray with the butternut. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the Mixed Olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded Salad Leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the couscous salad. Sprinkle over the toasted Nut Mix.

Butternut - 500g
Whole Wheat Couscous - 150ml
Nut Mix - 40g
Cheesy Rub - 55ml
Grated Cheddar Cheese - 60g
Spinach - 40g
Ricotta Cheese - 80g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Mixed Olives - 80g
Red Wine Vinegar - 30ml
Salad Leaves - 40g
Baby Tomato Medley - 160g

Download the Recipe

Serves 3

GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the Nut Mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the Cheesy Rub, the Grated Cheddar Cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 2-3 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken on the roasting tray with the butternut. You may need to use a separate tray. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the Mixed Olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded Salad Leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the couscous salad. Sprinkle over the toasted Nut Mix.

Butternut - 750g
Whole Wheat Couscous - 225ml
Nut Mix - 60g
Cheesy Rub - 82,5ml
Grated Cheddar Cheese - 90g
Spinach - 60g
Ricotta Cheese - 120g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Mixed Olives - 120g
Red Wine Vinegar - 45ml
Salad Leaves - 60g
Baby Tomato Medley - 240g

Download the Recipe

Serves 4

GO
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork.
PREP
Place the Nut Mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the Cheesy Rub, the Grated Cheddar Cheese and seasoning.
STUFFING
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed Spinach and sautée for 2-3 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined.
CHICKY
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out.
BAKE
When the Butternut has been roasting for 10 minutes, pop the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken on the roasting tray with the butternut. You may need to use a separate tray. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes.
SALAD
Drain and halve the Mixed Olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded Salad Leaves, the couscous, the roasted Butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside.
YUM
Plate up the hasselback Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the couscous salad. Sprinkle over the toasted Nut Mix.

Butternut - 1kg
Whole Wheat Couscous - 300ml
Nut Mix - 80g
Cheesy Rub - 120ml
Grated Cheddar Cheese - 125g
Spinach - 80g
Ricotta Cheese - 160g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Mixed Olives - 160g
Red Wine Vinegar - 60ml
Salad Leaves - 80g
Baby Tomato Medley - 320g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Spinach & Ricotta Hasselback Chicken?

The preparation time for Spinach & Ricotta Hasselback Chicken with a roasted butternut and couscous salad & mixed nuts is between 25 and 40 minutes.

What is the total time required to make Spinach & Ricotta Hasselback Chicken with a roasted butternut and couscous salad & mixed nuts?

The total time required to make Spinach & Ricotta Hasselback Chicken with a roasted butternut and couscous salad & mixed nuts is between 40 and 55 minutes.

How many servings does Spinach & Ricotta Hasselback Chicken provide?

4 servings

What are the main ingredients in Spinach & Ricotta Hasselback Chicken?

Baby Tomato Medley, Butternut, Cheesy Rub, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Grated Cheddar Cheese, Mixed Olives, Nut Mix, Red Wine Vinegar, Ricotta Cheese, Salad Leaves, Spinach, Whole Wheat Couscous

What is the nutritional information of Spinach & Ricotta Hasselback Chicken?

Calories: 1001, Carbs: 77 grams, Fat: grams, Protein: 69.5 grams, Sugar: 13.4 grams, Salt: 1151 grams

How do I prepare Spinach & Ricotta Hasselback Chicken?

STUFFING: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed spinach and sautée for 1-2 minutes or until wilted and all the excess liquid has evaporated. Remove from the pan and roughly chop. Place in a bowl along with the ricotta and seasoning. Mix until combined. CHICKY: Pat the chicken breasts dry with paper towel and place on a chopping board. Using a knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season and coat in oil. Fill each incision with about 1 tsp of the ricotta mix – don't worry if it spills out. BAKE: When the butternut has been roasting for 10 minutes, pop the hasselback chicken on the roasting tray with the butternut. Roast for the remaining time until cooked through. When the chicken has 10 minutes remaining, sprinkle the cheesy crumb over the chicken and put the oven on to grill setting or the highest temperature for the final 5 minutes. GO: Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Using a bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Fluff up with the fork. YUM: Plate up the hasselback chicken. Side with the couscous salad. Sprinkle over the toasted nut mix. SALAD: Drain and halve the mixed olives. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Add the shredded salad leaves, the couscous, the roasted butternut, the halved olives, and the halved baby tomatoes. Toss until combined and set aside. PREP: Place the nut mix in a pan over medium heat. Toast for 3-5 minutes until brown. Remove from the pan and roughly chop. Set aside. In a small bowl, combine the cheesy rub, the grated cheddar cheese and seasoning.