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Hasselback Caprese Chicken
Hasselback Caprese Chicken
8 Reviews
From: EatingWell.com, November 2017
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
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Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 boneless, skinless chicken breasts (8 ounces each)
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 medium tomato, sliced
- 3 ounces fresh mozzarella, halved and sliced
- ¼ cup prepared pesto
- 8 cups broccoli florets
- 2 tablespoons extra-virgin olive oil
Preparation
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Prep
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Ready In
- Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
- Make crosswise cuts every ½ inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with ¼ teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
- Toss broccoli, oil and the remaining ¼ teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
- Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.
- Serving size: ½ chicken breast & 1 cup vegetables
- Per serving: 355 calories; 19 g fat(6 g sat); 4 g fiber; 10 g carbohydrates; 38 g protein; 117 mcg folate; 105 mg cholesterol; 3 g sugars; 0 g added sugars; 4,840 IU vitamin A; 138 mg vitamin C; 296 mg calcium; 2 mg iron; 634 mg sodium; 979 mg potassium
- Nutrition Bonus: Vitamin C (230% daily value), Vitamin A (97% dv), Calcium (30% dv), Folate (29% dv)
- Carbohydrate Servings: ½
- Exchanges: 3½ lean-fat protein, 2½ fat, 1½ vegetable, ½ medium-fat protein
Reviews 8
April 06, 2018
By: 4lafz
This looks great and I plan on serving it. Two chicken breasts to feed 4 people though??? Looks like one whole (actually half breast) on the plate in the last frames. Would not serve 4 in my house!
March 05, 2018
By: Debbie Stanford
I cooked on top of stove in 20" skillet. I browned chicken on both sides using coconut oil, sprinkled chicken with Weber Chicken no salt seasoning on one side and turmeric on other side then hasselback cut the breast , added the tomato slices and basil . Then added few slices onion and broccoli on either side of breast, sprinkled with Weber seasoning and enough vegetable broth to cover 1/4" deep, covered the pan and cooked on med. until done. Uncovered added fresh grated Parmesan on top while hot . Yumm hubby loved it.
February 20, 2018
By: Marjeta
It was really good! And I will do it again. The only two things I will do it differently next time is that I will add tomatos with broccoli in the oven last 15 minutes with chicken and not the same time so the won't be so brown. I won't bake it on alu folia. I think it's better with normal baking paper. Thank you for recipe. Marjeta
January 16, 2018
By: pen229
Delicious. I especially loved how the broccoli turned out, as I had never before thought of baking it. So flavorful.
January 10, 2018
By: Michelle Rine Neely
So delicious!
January 08, 2018
By: meme shebroe
By: Minouchka,
I have made this great meal before. So easy and Sooo Good! :)
December 04, 2017
By: zaniamone
It has potential. I made as directed but found it a little boring. I needed to bake mine longer with a short stint under the broiler. My chicken came out very juicy but needed more pesto for added flavor. The broccoli was still a bit crunchy after 50 min but some time under broiler to brown the mozzarella helped. I served with a side of pasta tossed in pesto and topped with fresh grated Parmesan for my men with large appetites. The broccoli with tomatoes was a nice side. I will make this again and perhaps top the chicken with some of the grated Parmesan to give it a little more flavor.
November 27, 2017
By: Michelle Edelbaum, Digital Dir
This recipe is a fun riff on the flavors from chicken parm (minus the breadcrumbs) and is a fun, fresh way to serve chicken.
