Hasselback Caprese Chicken

May 17, 2022

Using the Hasselback technique (sliced not-quite-all-the-way through in thin, even layers) creates pockets
in the chicken allowing for stuffing with cheese, spinach, and tomatoes.

Prep Time: 10 mins | Cook Time: 25 mins | Makes: 6 servings

Ingredients

• 6 boneless/skinless chicken breasts
• olive oil
• Kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 lb. fresh mozzarella, sliced
• 1 1/2 cups baby spinach
• 2 tomatoes, sliced into half moons
• Small bunch of fresh basil
• Balsamic glaze, for serving

Directions

1. Preheat oven to 400°F. Place chicken on a cutting board and make 5 to 6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
2. Drizzle with olive oil then season chicken all over with salt, pepper, and Italian seasoning. Stuff the slit in each breast with mozzarella, spinach, and tomatoes.
3. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze on top.

Wine Pairing: Caprese Stuffed Chicken Breasts pair well with South African Cabernet Sauvignon, a Chilean Sauvignon Blanc, or a Burgundy Chardonnay.