Rating: 4.58 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
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  • 1 star values: 0

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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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

355 calories; protein 37.6g; carbohydrates 10g; dietary fiber 4.2g; sugars 3.1g; fat 18.9g; saturated fat 5.9g; cholesterol 104.6mg; vitamin a iu 4840.3IU; vitamin c 137.7mg; folate 117.2mcg; calcium 295.9mg; iron 2.4mg; magnesium 83.3mg; potassium 978.6mg; sodium 634mg; thiamin 0.2mg.
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