I have been on a chicken for dinner "kick" lately!
And I've been doing really good at taking the photos, writing the ingredients
down as I go along so I can blog about the recipe with you too.
I'm sure we've all seen the video floating around on Facebook of the Hasselback chicken stuffed
with cheese, tomatoes and basil. I made a few changes from the recipe the video showed and
it came out delicious. Really easy and my husband is already requesting
this recipe for dinner again.
The term Hasselback has been around for awhile; usually for potatoes where
you make slits in the potato, like and accordion. Being careful not to slice
the potato all the way through. Then you stuff the slits with bacon and cheese.
Now, people are making Hasselback everything...apples, sweet potatoes and even chicken.
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| HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL HEALTHY RECIPE |
Ingredients
- 2 chicken breasts
- Sliced mozzarella cheese
- Grape tomatoes; sliced in half
- Basil leaves
- 2 teaspoons Italian seasoning
- salt, pepper
- 2 teaspoons olive oil
Instructions
- Place the chicken breasts on a cutting board.
- Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through. Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
- Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
- Place chicken breasts in a baking dish that has been coated with non-stick baking spray.
- Brush each chicken breast with olive oil.
- Sprinkle each chicken breast with salt, pepper and Italian seasoning.
- Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.
