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5 from 1 vote

Hasselback Chicken Caprese

This method of stuffing chicken will be your favourite!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 2 people
Calories 552kcal
Author Mira

Ingredients

  • 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

Instructions

  • 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.
    My PCOS Kitchen - Hasselback Chicken Caprese - A chicken breast sliced and stuffed with fresh mozzarella, pesto, tomatoes, basil and olives. Keto/low carb
  • Brush a tbsp of pesto inside each slit of each breast. Stuff the breasts, randomly, with the cheese, tomatoes, olives and basil.
    My PCOS Kitchen - Hasselback Chicken Caprese - A chicken breast sliced and stuffed with fresh mozzarella, pesto, tomatoes, basil and olives. Keto/low carb
  • 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.
    My PCOS Kitchen - Hasselback Chicken Caprese - A chicken breast sliced and stuffed with fresh mozzarella, pesto, tomatoes, basil and olives. Keto/low carb

Notes

Get the equipment used here: Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

Nutrition

Serving: 1person | Calories: 552kcal | Carbohydrates: 5.29g | Protein: 67.78g | Fat: 27.21g | Saturated Fat: 8.26g | Cholesterol: 181mg | Sodium: 471mg | Fiber: 1.7g | Sugar: 1.76g