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.
