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!
- 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)
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.
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.
Serving: 1chicken breast | Calories: 360kcal | Carbohydrates: 5.5g | Protein: 43.6g | Fat: 17.3g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 138.8mg | Sodium: 653.2mg | Potassium: 208mg | Fiber: 1.4g | Sugar: 2.1g | Net carbs: 4.1g