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💡For Meal-Prepping:
Garnish with fresh basil and serve while hot.
..
Caprese Hasselback Chicken
Our Caprese Hasselback Chicken is an EASY (but gorgeous) one-dish dinner idea to help you feed all of you your people this week!🤗
Caprese Hasselback Chicken turns out so impressive!
The caprese lovers in your family will be amazed by your creativity and they’ll think you spent *A LOT* more time in the kitchen than you actually did! (These types of recipes are the best!)
SUPER satisfying and completely PACKED with MAJOR FLAVOR!
If you’re anything like me, then you probably eat chicken a few times each week…so it’s crucial to have an abundance of FABULOUS recipes.
Make this a complete meal by serving it with cauliflower rice, or quinoa, and some roasted pesto broccoli
💡For Meal-Prepping:
Divide your cooked chicken equally into 4 separate air-tight containers.
Add a 1/2 cup cooked cauliflower rice or quinoa to each serving.
Cover with lids and store in the refrigerator for up to 3 days.
🌱Delicious Fresh Homemade Pesto Recipe
4 servings
Ingredients:
-
4, 6 oz boneless skinless chicken breasts, even in size
-
1/2 cup fresh pesto sauce
-
sea salt and black pepper, to taste
-
6 oz fresh mozzarella cheese, sliced into ¼-inch slices
-
3 ripe Roma tomatoes, cut into slices
-
fresh basil leaves, for garnish
Instructions:
Preheat your oven to 400 degrees f.
Lightly grease a baking dish with avocado oil or olive oil.
Pat your chicken dry using a paper towel.
To prepare the Hasselback chicken, cut into each chicken breast crosswise but not all the way through as shown in the photos.
Make about 5 slits in each breast that will fit your caprese fillings.
Season lightly with sea salt and pepper and add a big dollop of pesto sauce on each chicken breast.
Rub the sauce into the slits and on both sides to completely cover with the pesto, then transfer your chicken to your prepared baking dish in a single layer, cut side up, as shown.
Start assembling by inserting into the slits of your chicken one slice of mozzarella followed by one slice of tomato.
Bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165 degrees f.
Garnish with fresh basil and serve while hot.
Enjoy!
â¤ï¸Rachel
Ingredients
- 4, 6 oz boneless skinless chicken breasts, even in size
- 1/2 cup fresh pesto sauce
- sea salt and black pepper, to taste
- 6 oz fresh mozzarella cheese, sliced into ¼-inch slices
- 3 ripe Roma tomatoes, cut into slices
- fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400 degrees f.
- Lightly grease a baking dish with avocado oil or olive oil.
- Pat your chicken dry using a paper towel.
- To prepare the Hasselback chicken, cut into each chicken breast crosswise but not all the way through as shown in the photos.
- Make about 5 slits in each breast that will fit your caprese fillings.
- Season lightly with sea salt and pepper and add a big dollop of pesto sauce on each chicken breast.
- Rub the sauce into the slits and on both sides to completely cover with the pesto, then transfer your chicken to your prepared baking dish in a single layer, cut side up, as shown.
- Start assembling by inserting into the slits of your chicken one slice of mozzarella followed by one slice of tomato.
- Bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165 degrees f.
- Garnish with fresh basil and serve while hot.
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