Hasselback Caprese Chicken

Hasselback Caprese Chicken

Servings: 4

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