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
- 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.
- 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.
- 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.
Please follow and like us:
