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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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
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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
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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
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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
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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
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By: Michelle Rine Neely
So delicious!
January 08, 2018
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By: meme shebroe
By: Minouchka, I have made this great meal before. So easy and Sooo Good! :)
December 04, 2017
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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
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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.
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