Hasselback Caprese Chicken
Hasselback Caprese Chicken
4 chicken breasts,
boneless skinless
2 tbsp pesto
2 Roma tomatoes
6 oz can black olives
12 oz fresh mozzarella
cheese
15 leaves fresh basil
1/4 tsp Himalayan salt
1/4 tsp black pepper
1 tbsp extra virgin
olive oil
1. Preheat the oven to 400F.
2. Slice the tomato and cut each slice in
half. Slice the black olives in half. Slice the mozzarella into slices and cut
each slice in half.
3. Remove the basil leaves from the stems.
4. Using a sharp knife, make slits in the
chicken breasts that are about ½ inch wide, making sure not to cut all the way
down through the bottom of the chicken breast.
5. Brush pesto inside each slit of each
breast and stuff each slit randomly, with the cheese, tomatoes, olives and
basil.
6. Add the olive oil to the bottom of a cast
iron skillet (or any baking dish) and carefully place the chicken breasts in
the bottom.
7. Sprinkle the salt and pepper over each
breast. Place in the oven and bake for 25-30 minutes depending on the thickness
of the breasts.
Nutrition: 564 calories; 37g fat; 126mg
cholesterol; 1226mg sodium; 465mg potassium; 8g carb; 5g fiber; 2g sugar; 53g
protein
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