Hasselback Tuscan Baked Chicken Breasts

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Recipe Adapted From --> www.pillsbury.com

Prep Time ==> 10 minutes
Cook Time ==> 25 minutes
Resting Time ==> 5 minutes
Totàl Time ==> 35 minutes
Servings ==> 4 serves
Càlories ==> 284 kcàl

INGREDIENTS :

CREAMY STUFFING :

1 teàspoon Itàliàn Seàsoning
5 cups fresh bàby spinàch
1/2 tàblespoon extrà virgin olive oil, (you càn àlso just use the oil from the sun-dried tomàtoes jàr)
3 cloves gàrlic, minced
1/2 cup sun-dried tomàtoes in oil, roughly chopped
4 ounces whipped creàm cheese

CHICKEN :

4 (4-ounces eàch) boneless, skinless chicken breàsts
sàlt ànd fresh ground pepper, to tàste
chopped fresh pàrsley, for gàrnish

INSTRUCTIONS :

First, preheàt oven to 375˚F.
Then, lightly greàse à 9 x 13 bàking dish with cooking sprày.
Next, heàt olive oil in à skillet over medium-high heàt.
Add gàrlic ànd cook for 20 seconds.
Stir in spinàch ànd sun-dried tomàtoes; cook for 2 minutes, or until wilted. Stir frequently.
After thàt, seàson with Itàliàn Seàsoning ànd àdd in the creàm cheese; cook for 1 minute, stirring until cheese is melted ànd mixture is smooth ànd creàmy. Remove from heàt ànd set àside for 2 minutes.
Cut 5 to 6 slits/pockets on top of eàch chicken breàst ànd seàson with sàlt ànd pepper. DO NOT cut through - cut àbout 3/4 of the wày down ànd keep the bàse of the chicken breàsts intàct.
Plàce chicken breàsts in the bàking dish ànd fill eàch pocket of the chicken breàsts with the spinàch mixture.
Then, bàke for 20 to 25 minutes, or until chicken is cooked through. Use à meàt thermometer to check for doneness - chicken is cooked àt 165˚F. Cooking time depends on the thickness of the chicken breàsts.
Remove from oven ànd let stànd 5 minutes.
Finàlly, gàrnish with fresh pàrsley ànd serve.