Hasselback Caprese Chicken

Hasselback Caprese Chicken


• 2 boneless, skinless chicken breast

• 1/2 teaspoon salt

• 1/2 teaspoon ground pepper

• 1 medium tomato, sliced

• 3 ounces fresh mozzarealla, halved and sliced

• 1/4 cup prepared pesto

• 8 cups broccoli florets

• 2 tablespoons extra-virgin olive oil


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.

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