Hasselback chicken breast

Hasselback chicken breast

Emma Zhao


  1. 3 chicken breasts
  2. 2 cups big bok choy leaves
  3. 1 red pepper
  4. 1 cup cream cheese
  5. Shredded mozzarella cheese
  6. Paprika
  7. 1 onion


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    Slice onion, red pepper and big bok choy leaves into small pieces. Saute them until veggies are soft, and season with salt and pepper. Turn off stove and using the remaining heat, mix in cream cheese.

  2. Add Photo

    Cut slits into the chicken breast, don't cut all the way through, but try to cut deep as possible. Fill the slits with the veggies cream cheese mix prepared earlier.

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    Sprinkle mozzarella cheese and paprika on top. Bake in preheated oven for 30 min at 400 F.

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