This Hasselback Baked Caprese Chicken is like summer on a plate, made with mozzarella cheese, sliced plum tomatoes and fresh basil.
Step 1 Preheat oven to 400 F or preheat BBQ to med-high. Mix together olive oil, balsamic vinegar, honey, dijon mustard, salt and pepper. Divide this mixture in half; one half is for the chicken marinade, the other half is to be used as dressing for the arugula side salad.
Step 2 Marinate chicken for at least 15 minutes and up to 2 days.
Step 3 When ready to cook, bake for 20-25 minutes or grill for 15-20 minutes. Time will depend on the size of your breasts; internal temperature should reach 165 F.
Step 4 While chicken is cooking, thinly slice tomatoes and mozzarella, cutting each in half. Also prepare side salad by mixing arugula, cucumber and red onion together.
Step 5 Remove chicken from the oven/grill when fully cooked. Cut wide, deep slits into chicken, then stuff sliced tomatoes, mozzarella and basil in each chicken breast.
Step 6 Drizzle with balsamic glaze, then serve with salad tossed in remaining dressing on the side and enjoy!