I recently found a new hobby when I make chicken recipes. I normally stuff or roll chicken breasts and thighs with different ingredients, but since Hasselback everything has been quite popular these days, I decided to make some Hasselback Chicken Caprese. If you’re not familiar with Hasselback cooking, it’s essentially a different way to stuff a chicken breast by making slits into the chicken breasts (or meat, potatoes, carrots, zucchinis). I added a bit of homemade pesto and black olives because those are two of my favourite things in the world!!
I think this dish is the easiest thing to make when you’re pressed on time or if you don’t feel like being in the kitchen too long. In this recipe I actually used some goat fresh mozzarella cheese, but you can use any type of mozzarella. I prefer using skinless chicken breasts just because it’s easier to slit, but you could use breasts with skin and slit the breasts on the opposite side and bake the breasts skin side down. I used some fresh basil from my garden, a few black olives and a tomato.
I personally prefer to use a cast iron skillet to make these because it cooks the meat evenly, but you could use any type of oven bakeware you have. To make Hasselback chicken, all you need to do is slit the chicken breasts. I personally put about 1cm between each cut, but you can definitely make the cuts thicker. I then rubbed a tablespoon of pesto sauce in between each slices and filled each slices randomly with the cheese, tomatoes, olives and basil leaves. I add a bit of olive oil to a cast iron skillet, place the breasts in and sprinkle some salt and pepper over. Just bake and they are done! The breasts end up extremely juicy because they cook in their own juice.
Hasselback Chicken Caprese
- 2 skinless chicken breasts 500g
- 2 tbsp homemade pesto or switch to a basil base one
- 1 tomato
- 10 black olives
- 100 g fresh goat mozzarella cheese
- 30 leaves fresh basil
- 1/4 tsp Himalayan salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- Preheat the oven to 200C/400F.
- Slice the tomato and cut each slice in half. Slice the black olives in half. Slice the mozzarella into 10 slices. Take the stems off the basil.
- Using a sharp knife, make slits in the chicken breasts that are about 1cm wide, making sure not to cut all the way down through the bottom of the chicken breast.
- Brush a tbsp of pesto inside each slit of each breast. Stuff the breasts, randomly, with the cheese, tomatoes, olives and basil.
- Add the olive oil to the bottom of a cast iron skillet and carefully place the chicken breasts over. Sprinkle the salt and pepper over each breast. Place in the oven and bake for 22 minutes.