Healthy Recipes | Hasselback Baked Caprese Chicken

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Healthy Recipes | Hasselback Baked Caprese Chicken

Carol Blair
Saturday, 21 September 2019

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This Hasselback Baked Caprese Chicken is like summer on a plate – with mozzarella cheese, sliced plum tomatoes and fresh basil, it's topped with a balsamic glaze and served with an arugula salad for a healthy, gluten-free dinner!

I am in love with caprese all year round – whether it's as a salad, a flavour profile for chicken, steak or shrimp, on a pizza, as a sandwich..basically I could eat it any which way. Gimme the mozzarella/basil/tomato combo with just a little bit of balsamic glaze and you've got me sold.

So needless to say I was excited to take my fave way of enjoying chicken lately (the hasselback method) and stuff a bunch of caprese ingredients up in all the little slits.

My little one is not quite two years old, but so far this has worked out. I’m hopeful that this method will help me avoid making separate meals or protests for mac and cheese while everyone else eats something different.

In recent months, I keep coming back to this Caprese hasselback chicken. Not only is it healthy and low carb, but it tends to satisfy kids and non-low-carbers alike. Best of all, with only a few ingredients and quick prep, it’s a winner for busy weeknights.

Hasselback Baked Caprese Chicken

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4 servings 
Calories: 401kcal

Ingredients:

  • Salt and pepper to taste
  • Balsamic glaze
  • 1/2 cup balsamic vinegar
  • 3 tbsp brown sugar
  • 1 tbsp olive oil
  • 4 medium-sized boneless skinless chicken breasts
  • 3 plum tomatoes, thinly sliced
  • 1 log buffala mozzarella, thinly sliced
  • 1/2 cup fresh basil leaves

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Instructions:

  1. First, Preheat oven to 400 F. Make deep, wide horizontal cuts across each chicken breast (see video if you're unsure how!) Rub chicken with olive oil and season with salt and pepper.
  2. Second, Thinly slice tomatoes and mozzarella, then stuff into cuts in each chicken breast, then add basil in each cut. Bake in the oven for 25 minutes or until chicken is fully cooked.
  3. Next, Meanwhile, bring balsamic vinegar and brown sugar to a boil in a small pot on the stove. Cook for 10-12 minutes on medium heat until mixture has thickened. Set aside.
  4. Take chicken out of the oven, and drizzle with balsamic glaze. Garnish with extra fresh basil if desired and serve with a salad or side dish. Enjoy!



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