Caprese Hasselback Chicken
This caprese Hasselback chicken combines fresh tomatoes, mozzarella cheese, and basil pesto all baked into a sensationally flavorful dinner idea.
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.
Nutrition
Calories: 337kcal, Carbohydrates: 5g, Protein: 26g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 81mg, Sodium: 641mg, Potassium: 405mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1321IU, Vitamin C: 7mg, Calcium: 273mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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