Hasselback Chicken with Spinach and Pepper Jack

I love stuffed foods – chicken kiev, chicken cordon blue, stuffed burgers, Hot Pockets. Well, maybe not Hot Pockets! But, I do love cutting or biting into stuffed meats and having the cheeses and spices create an explosion of flavor in my mouth.

The only bad thing is having to do the stuffing. It can take the majority of your prep time to stuff and roll the ingredients into a burger patty or chicken breast. Then, you have to contend with the mess that oozes out that may or may not leave the meat dry and tasteless.

This is where “hasselback” comes in. This is a term that is generally associated with potatoes – named after the Hasselbacken restaurant in Sweden which was known for the fan-cut potato dish. I find, though, that this technique makes cutting and stuffing chicken so much easier!

To start, make width-wise cuts along the…