Tender chicken breasts sliced Hasselback-style and stuffed with fresh mozzarella, juicy tomatoes, and basil, then baked with garlic, Italian herbs, olive oil, and a balsamic finish. A beautiful high-protein Mediterranean-inspired dinner that’s easy enough for a weeknight.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Calories: ~390 per serving
Protein: ~45 g per serving
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Caprese Filling
8 oz fresh mozzarella, sliced into thin rounds
2 medium Roma tomatoes, thinly sliced
¼ cup fresh basil leaves
¼ teaspoon salt
¼ teaspoon black pepper
For Finishing
1 tablespoon olive oil
1–2 tablespoons balsamic glaze
Fresh basil, for garnish
Optional: 1 tablespoon grated Parmesan
Instructions
Preheat the oven:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
Prepare the chicken:
Pat the chicken breasts dry with paper towels. Place each breast on a cutting board.
Make Hasselback cuts:
Using a sharp knife, make several cuts across each chicken breast, about ¾ inch apart. Cut almost all the way through, but leave the bottom intact so the breast stays together.
Season the chicken:
Mix olive oil, minced garlic, Italian seasoning, oregano, paprika, salt, and black pepper. Rub the mixture over the chicken, making sure some gets into the cuts.
Stuff the chicken:
Place a slice of mozzarella, a slice of tomato, and a small basil leaf into each cut. Continue until all the openings are filled.
Arrange in the dish:
Place the stuffed chicken breasts in the prepared baking dish. Drizzle lightly with the remaining olive oil.
Bake:
Bake uncovered for 25–30 minutes, depending on the thickness of the chicken. The chicken should reach an internal temperature of 165°F (74°C) in the thickest part.
Optional cheesy finish:
Sprinkle Parmesan over the chicken during the final 3–5 minutes of baking if desired.
Add balsamic glaze:
Remove the chicken from the oven and let it rest for about 5 minutes. Drizzle with balsamic glaze.
Garnish and serve:
Finish with fresh basil and a little freshly cracked black pepper. Serve warm with a Mediterranean salad, roasted vegetables, or quinoa.
Serving Ideas
Serve with:
Greek salad
Roasted zucchini or eggplant
Lemon-herb potatoes
Cauliflower rice
Cucumber and tomato salad
Roasted asparagus
A simple arugula salad
ALL NUT INFORMATION
This recipe is naturally nut-free as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
Macadamia nuts: None
Potential cross-contact: Check packaged mozzarella, Parmesan, seasonings, balsamic glaze, and other processed ingredients for allergy warnings if preparing for someone with a severe nut allergy.
Approximate Nutrition Per Serving
Calories: ~390
Protein: ~45 g
Carbohydrates: ~7 g
Fat: ~20 g
Fiber: ~1–2 g
Sugar: ~4 g
Sodium: ~650 mg
Nutrition varies depending on the size of the chicken breasts, mozzarella, and amount of olive oil used.
Q&A
Q: What does Hasselback chicken mean?
A: It means making multiple cuts across the chicken breast without cutting completely through it, creating pockets that can be filled with ingredients.
Q: Can I use chicken thighs?
A: Yes, boneless skinless chicken thighs can work, although they are harder to slice Hasselback-style because of their shape.
Q: How do I know when the chicken is done?
A: The thickest part should reach 165°F (74°C) on a meat thermometer.
Q: Can I use cherry tomatoes?
A: Yes. Thinly sliced cherry or grape tomatoes work beautifully.
Q: Can I use shredded mozzarella instead of fresh mozzarella?
A: Yes, but fresh mozzarella gives the dish a softer, creamier Caprese-style texture.
Q: Can I prepare this ahead of time?
A: Yes. Assemble and refrigerate the stuffed chicken for up to 24 hours. Keep it covered and bake when ready.
Q: Can I make this low-carb?
A: Yes. The recipe is already relatively low in carbohydrates. Serve it with cauliflower rice, zucchini, salad, or another low-carb vegetable.
Q: Can I make this gluten-free?
A: Yes. The basic recipe is naturally gluten-free, but always check packaged seasonings and balsamic glaze for their labeling.
Q: What can I use instead of balsamic glaze?
A: You can use a small drizzle of regular balsamic vinegar, lemon juice, or a balsamic reduction.
Q: Can I add spinach?
A: Absolutely. Add a few baby spinach leaves to the pockets along with the mozzarella and tomato.
Q: Can I add pesto?
A: Yes. A small amount of basil pesto between the mozzarella and tomatoes adds extra flavor. Check the pesto label for nuts because traditional pesto often contains pine nuts.
Q: How should I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days.
Q: How should I reheat it?
A: Reheat gently in a covered oven-safe dish at 325°F (165°C) until warmed through. This helps keep the chicken from drying out.
Leave a Reply