Hasselback Chicken Caprese
A flavorful and visually appealing dish featuring chicken breasts sliced into thin layers, topped with fresh mozzarella and black olives.
Servings 2 people
Calories 552kcal
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
- ¼ tsp Himalayan salt
- ¼ 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.
- 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.
Notes
Get the equipment used here: Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
