Hasselback Caprese Chicken

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

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Total: 50 minutes

Author : Carolyn Casner

Ingredients

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2 boneless, skinless chicken breasts (8 ounces each)½ teaspoon salt, divided½ teaspoon ground pepper, divided1 medium tomato, sliced3 ounces fresh mozzarella, halved and sliced¼ cup prepared pesto8 cups broccoli florets2 tablespoons extra-virgin olive oil

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Instructions

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Step 1

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

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.