Caprese Hasselback Chicken
Caprese Hasselback Chicken is chicken breasts with thin slits cut on top, brushed with a seasoning mixture, and filled with mozzarella cheese and tomatoes.
Servings: 4
Calories: 606kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 ounces fresh mozzarella cheese, sliced into ¼-inch slices
- 1 Roma tomato, cut into slices and then cut in half
- fresh basil, chopped for garnish
Balsamic Reduction
- ½ cup (127.5 g) balsamic vinegar
- 2 tablespoons honey
Instructions
Chicken
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Make 5 to 6 slits in each piece of chicken, spaced about ½-inch apart, being careful not to cut through completely. Place chicken onto the lined baking sheet.
- In a small bowl combine oil, Italian seasoning, paprika, salt, and pepper. Mix well.
- Brush the seasoning mixture all over the chicken, including the inside of the slits.
- To assemble, place 1 slice of cheese and a half slice of tomato into each slit.
- Bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F. While the chicken is cooking, make the balsamic reduction.
Balsamic Reduction
- In a small saucepan over medium-high heat, add the balsamic vinegar. Bring to a boil and then reduce heat to medium-low, stirring occasionally until the liquid is reduced by half. The balsamic reduction should be thick enough to coat the back of a spoon.
- Remove the balsamic vinegar from the heat and stir in the honey. Set aside.
- Top the cooked chicken with fresh basil and drizzle with the balsamic reduction. Serve.
Nutrition
Serving: 1person | Calories: 606kcal