Hasselback Chicken

Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with nonstick cooking spray, set aside.

Heat oil in a large skillet over medium-high heat. Add shallot and garlic. Cook and stir about 3 minutes or until fragrant. Add spinach, tomatoes, and red pepper flakes. Cook and stir until spinach is slightly wilted, about 3 to 5 minutes. Remove from heat, stir in goat cheese.

Arrange chopsticks or wooden spoons lengthwise on opposite sides of one chicken breast on the cutting board. Slice chicken crosswise into 3/4-inch-thick slices, stopping the knife when it reaches the chopsticks or the wooden spoons to prevent slicing all the way through. Transfer to prepared pan.

Alternately stuff the slits with spinach mixture and gouda cheese. Season chicken with salt, pepper, and paprika. Sprinkle with mozzarella cheese. Bake 20 to 25 minutes or until chicken is no longer pink. If desired, sprinkle with parsley before serving.