Tuesday, April 14, 2015

Spinach and Fontina Hasselback Chicken


6 chicken breast halves (butterflied whole chicken breasts)
Fresh spinach leaves, stems removed
Thinly sliced Fontina cheese
salt and pepper

Preheat the oven to 350 degrees. Spray a baking sheet with non stick cooking spray and set aside. Cut about 4-6 slices on the top of the chicken breast, going 2/3 of the way down making sure not to cut through. Place 1 slice of Fontina in the middle of 2 or 3 spinach leaves and fold over. Stick the spinach and Fontina in the slices of the chicken. Place the chicken on the baking sheet, season with salt and pepper and bake for 30 minutes until the chicken is no longer pink.  Let cool slightly before serving.

 (Approximately 5 WW points plus per chicken breast, depending on the amount of cheese used.)

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