Baked Hasselback Caprese Chicken Recipe (Low Carb)
Are you looking for a fresh, flavorful twist on your usual chicken dinner? Look no further than our Baked Hasselback Caprese Chicken recipe! This delightful dish combines the vibrant flavors of a classic Caprese salad with the comforting goodness of juicy chicken breast.
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Servings: 4
Calories: 391kcal
Equipment
- Baking dish
Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces mozzarella cheese cut into thin slices
- 1/3 cup pesto
- 2 medium tomatoes cut into thin slices
- salt and pepper
- 2 tablespoons balsamic glaze optional
Instructions
- Preheat the oven to 400 F.
- Line your baking dish with foil or parchment paper for an easier clean up.
- Slice your mozzarella cheese and tomatoes into thin slices with a sharp knife. You can cut them in half to make them fit into the cuts in the chicken easier. Place the chicken on a cutting board and make 5-6 cuts into each chicken breast. Don't cut all the way through. You want to cut through but leave about 1/4 to 1/2 an inch uncut from the bottom.
- Sprinkle the chicken breasts with salt and pepper to taste.
- Spread your pesto sauce in between each cut in the chicken breast.
- In each cut add a slice of mozzarella cheese and a slice of tomato. If you have fresh basil leaves add one to each slice as well.
- Bake the chicken in a 400F oven for about 25 minutes or until the juices run clear and the internal temperature of the chicken is 165 F.
- Remove the chicken from the oven and drizzle with balsamic glaze if desired.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 6g | Protein: 38g | Fat: 23g | Sodium: 680mg | Fiber: 0.3g
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