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!
Ingredients
- 4 large chicken breasts, (roughly 6 ounces each)
- 16 thin mozzarella slices, (roughly 5 ounces)
- 16 thin tomato slices
- 16 fresh basil leaves
- ½ teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons basil pesto, (optional — for topping)
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.
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
Serving Size
1 chicken breast
Amount per Serving
Calories
360
% Daily Value*
Fat
17.3
g
27
%
Saturated Fat
5.4
g
27
%
Trans Fat
0
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2.5
g
Cholesterol
138.8
mg
46
%
Sodium
653.2
mg
27
%
Potassium
208
mg
6
%
Carbohydrates
5.5
g
2
%
Fiber
1.4
g
6
%
Sugar
2.1
g
2
%
Protein
43.6
g
87
%
Net carbs
4.1
g
* Percent Daily Values are based on a 2000 calorie diet.