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

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.

Hasselback Caprese Chicken

boneless, skinless chicken breasts (8 ounces each)

salt, divided

½ teaspoon ground pepper, divided

tomato,

mozzarella,

pesto

broccoli florets

olive oil

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


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.


This was so easy &amp; so good! The only change I made was to use shredded mozzarella as that's all I had on hand. It came out browned &amp; 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.

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.

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

Transform traditional caprese salad into a hearty chicken dinner.

Hasselback Caprese Chicken

Total: 50 minutes

Author : Carolyn Casner

Ingredients

Instructions

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