Hasselback Caprese Chicken

This was a big hit!

This was so easy & so good! The only change I made was to use shredded mozzarella as that's all I had on hand. It came out browned & the broccoli was perfectly crunchy. I'm not a huge pesto fan but this recipe won me over. Will definitely make again!

This was SO GOOD! I didn't like the suggestion of green beans with the broccoli but that's easy to change. The broccoli was good the first day only.

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.

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!

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!

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.

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

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

So delicious!

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

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.

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.

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