Pesto Caprese Hasselback Chicken: A Deliciously Cheesy Twist!
Ingredients:
4 boneless, skinless chicken breasts (6 oz each), uniform in size
1/2 cup of fresh pesto sauce
Sea salt and black pepper, to taste
6 oz of fresh mozzarella cheese, sliced into ¼-inch slices
3 ripe Roma tomatoes, sliced
Fresh basil leaves, for garnish
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Lightly grease a baking dish with avocado oil or olive oil.
Pat the chicken breasts dry using a paper towel.
For Hasselback-style chicken, make crosswise cuts in each chicken breast without slicing all the way through, creating about 5 slits that will hold the caprese fillings.
Lightly season with sea salt and pepper. Spread a generous portion of pesto sauce on each chicken breast, working the sauce into the slits and coating both sides thoroughly.
Place the prepared chicken breasts, cut side up, in a single layer in the greased baking dish.
Begin assembling by inserting one slice of mozzarella followed by one slice of tomato into each slit of the chicken breasts.
Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Garnish with fresh basil leaves and serve hot.
Tips:
Ensure the chicken breasts are of similar thickness for even cooking.
If the cheese begins to brown too quickly during baking, cover the dish loosely with foil.
Experiment with different variations of pesto or add additional ingredients like sun-dried tomatoes for more flavor.
