Hasselback Caprese Chicken

Name: Hasselback Caprese Chicken
Total time: 50 min
Ingredients: 2 eaches 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

Rating: 4.5 stars

10 Ratings
10 Reviews

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.

Carolyn Casner

Source: EatingWell.com, November 2017

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Ingredients

2 eaches 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

Directions

Step 1

Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.

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Step 2

Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 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.
Step 3

Toss broccoli, oil and the remaining 1/4 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.
Step 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 Facts

Serving Size: 1/2 chicken breast & 1 cup vegetables

Per Serving:

354.9 calories; protein 37.6g 75% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 4.2g 17% DV; sugars 3.1g; fat 18.9g 29% DV; saturated fat 5.9g 30% DV; cholesterol 104.6mg 35% DV; vitamin a iu 4840.3IU 97% DV; vitamin c 137.7mg 230% DV; folate 117.2mcg 29% DV; calcium 295.9mg 30% DV; iron 2.4mg 13% DV; magnesium 83.3mg 30% DV; potassium 978.6mg 27% DV; sodium 634mg 25% DV; thiamin 0.2mg 22% DV.

Exchanges:

3 1/2 lean-fat protein, 2 1/2 fat, 1 1/2 vegetable, 1/2 medium-fat protein

Reviews (10)

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10 Ratings

5 star values: 6
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Julie Hagen Elliott

05/31/2019

This was SO tasty! I love pesto so I knew this one would be well liked. Unfortunately I had to use thin-cut chicken for this recipe making it impossible to do the hasselback technique. Instead I layered all of the ingredients between two thin breasts. It was quite good. I plan to make this again in the future. Read More

Feeling Creative

02/28/2019

Delicious! We've made it twice now. Second time I only had cherry tomatoes I needed to use up and they worked great. If you use larger chicken breasts half is a good portion with the broccoli. We save the second half for lunch the next day. If you have smaller/thinner chicken breasts it's harder to keep the contents in place but it can be done! Read More

4lafz

04/06/2018

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! Read More

Debbie Stanford

03/06/2018

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. Read More

Marjeta

02/21/2018

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 Read More

pen229

01/16/2018

Delicious. I especially loved how the broccoli turned out as I had never before thought of baking it. So flavorful. Read More

Michelle Rine Neely

01/10/2018

So delicious! Read More

meme shebroe

01/08/2018

By: Minouchka I have made this great meal before. So easy and Sooo Good!:) Read More

zaniamone@hotmail.com

12/04/2017

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. Read More

Michelle Edelbaum, Digital Dir

11/28/2017

This recipe is a fun riff on the flavors from chicken parm (minus the breadcrumbs) and is a fun fresh way to serve chicken. Read More

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