Hasselback Chicken with Pesto and Mozzarella

Hasselback Chicken with Pesto and Mozzarella


This oven-roasted hasselback chicken stuffed with mozzarella, tomato, and fresh basil is the perfect way to add some delicious lean protein to your weekly menu!

Chicken hasselback topped with pesto and served with mashed potatoes on a white plate

Chicken breast is such a healthy, lean protein, and I’m always looking for new ways to incorporate it into my weekly menu. This oven-roasted hasselback chicken is one of my favorites for a quick and delicious weeknight dinner!

The breasts are sliced and stuffed with mozzarella, tomato, and fresh basil, then baked to tender, flavorful perfection. If you enjoy caprese, you’ll love this super-easy and high-protein dish.

How to make hasselback chicken

This healthy recipe comes together in just 6 simple steps. Let’s see how it’s done!

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: Preheat the oven to 400°F (200°C). Line a baking tray with tin foil or parchment paper and set aside.

Step 2: Slice the chicken breasts ¾ of the way through, making the cuts roughly 1 inch (2.5 cm) apart from one another. There should be 4-5 cuts per chicken breast.

Four sliced chicken breasts on a white plate next to a white serving tray and four ramekins with the rest of the ingredients

Step 3: Place a slice of tomato and mozzarella with a fresh basil leaf into each cut.

Sliced chicken breasts stuffed with mozzarella, tomato, and basil

Step 4: Brush the chicken breasts, tomato slices, mozzarella slices, and basil leaves with olive oil. Season with salt, pepper, and dried herbs.

Sliced chicken breasts stuffed with mozzarella, tomato, and basil leaves, topped with salt and pepper

Step 5: Transfer to the prepared baking sheet and bake for 30 minutes.

Step 6: Once the chicken has reached an internal temperature of 165°F, remove from the oven and allow to rest for 5 minutes.

In less than an hour, your hasselback-style caprese chicken will be ready to serve. Top with pesto if desired and enjoy!

Two plates of chicken and mashed potatoes topped with pesto next to a gold knife and fork, as seen from above

What to serve with this dish

While your chicken is roasting, that’s a great time to put together any sides you want to complement your dish. Looking for some inspiration to round out your meal?

If you’re following a keto diet, you can pair your chicken with some low-carb sides to keep the meal keto-friendly. Cauliflower potato salad or low-carb baked zucchini chips would be a great way to add some veggies.

Personally, I love serving this dish with roasted cauliflower mash. I get all the satisfaction of mashed potatoes, but without the high starch or carbs!

A simple side salad is always a good option if you want something quick and fresh. Just toss some mixed greens with a little keto ranch or your favorite healthy dressing.

Storage

This is a great dish for some light meal-prepping. I enjoy it for dinner, then save any leftovers for an easy lunch or dinner the next day!

Be sure to store your chicken in an airtight container in the refrigerator. I would recommend eating within 2 days.

Two plates of chicken and mashed potatoes topped with pesto, as seen from above

Other tasty chicken breast recipes

Looking for more recipes that feature chicken breast and deliver big on flavor? You’re in luck! Here are a few of my favorite ways to enjoy this healthy, lean protein that I know you’ll love:

For even more inspiration for your weekly menu, make sure you check out my roundup of the best healthy diabetic chicken recipes!

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate it in the comments below!

Recipe Card

Hasselback Chicken

This oven-roasted hasselback chicken stuffed with mozzarella, tomato, and fresh basil is the perfect way to add some delicious lean protein to your weekly menu!

Prep Time:15 minutes

Cook Time:30 minutes

Resting Time:5 minutes

Total Time:50 minutes

Servings:4

Hasselback chicken on a white plate served next to mashed potatoes

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking tray with tin foil or parchment paper and set aside.

  • Slice the chicken breasts ¾ of the way through, making the cuts roughly 1 inch (2.5 cm) apart from one another. There should be 4-5 cuts per chicken breast.

  • Place a slice of tomato and mozzarella with a fresh basil leaf into each cut.

  • Brush the chicken breasts, tomato slices, mozzarella slices, and basil leaves with olive oil. Season with salt, pepper, and dried herbs.

  • Transfer to the prepared baking sheet and bake for 30 minutes.

  • Once the chicken has reached an internal temperature of 165°F, remove from the oven and allow to rest for 5 minutes.

Recipe Notes

This recipe is for 4 servings. Each serving will be 1 chicken breast.
Leftovers can be stored in an airtight container in the refrigerator and should be eaten within 2 days.

Nutrition Info Per Serving

Nutrition Facts

Hasselback Chicken

Amount Per Serving (1 chicken breast)

Calories 360
Calories from Fat 156

% Daily Value*

Fat 17.3g27%

Saturated Fat 5.4g27%

Trans Fat 0g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2.5g

Cholesterol 138.8mg46%

Sodium 653.2mg27%

Potassium 208mg6%

Carbohydrates 5.5g2%

Fiber 1.4g6%

Sugar 2.1g2%

Protein 43.6g87%

Net carbs 4.1g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: Baked chicken strips, gluten-free, Hasselback chicken, keto



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