Hassleback Chicken

Kathy Sandoz


This is a lot easier than it seems to make. My family absolutely loves it and most of them don't even like spinach! The bacon addition is not normally added But I've found that it helps keep the chicken moist.


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • 4-6
    chicken breasts
  • 10 oz
    baby spinach
  • 2/3 pkg
    cream cheese
  • 2 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper
  • 1 Tbsp
    smoked paprika
  • 1 lb

How to Make Hassleback Chicken


  1. Preheat oven to 375°. Slice chicken breasts almost but not quite all the way through every 1-1/2" so that you have at least 4-5 slits in each piece. Place on baking pan. Add salt and pepper to taste.
  2. Heat large skillet over medium-high heat. Add olive oil and baby spinach. Sauté until spinach is good and wilted. Cut cream cheese in pieces and add to spinach, stirring until cheese is melted and mixed in well. Add salt and pepper to taste.
  3. Spoon spinach mixture into each slit in the chicken until all slits have some in them. Sprinkle smoked paprika over each piece.
  4. Wrap each chicken piece with bacon. Try to cover as much of the chicken as possible. The bacon will shrink while baking.
  5. Bake 30-40 minutes. I like to let the bacon get a little crispy.
  6. Remove from oven and let sit for 5 minutes before serving.

Printable Recipe Card

About Hassleback Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Swedish

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