Hasselback Caprese Chicken

This is about as simple as it gets. This Hasselback Caprese Chicken dish is impressive to look at and tastes even better. It will wow your guests, and it’s also great when it’s just the family! This recipe would also work well when cooking for a crowd because you can do the assembly in advance. The entire meals cooks on one baking sheet. Be sure to visit the recipe link to see how impressive this meal looks!

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

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. Makes 4 servings.

Nutrition information 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

Recipe available at: http://www.eatingwell.com/recipe/261639/hasselback-caprese-chicken/

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