Hasselback Baked Caprese Chicken
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!
Servings: 4 servings
- 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
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 3 tbsp brown sugar
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.
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.
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.
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!
Calories: 401kcal | Carbohydrates: 14g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 345mg | Potassium: 293mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 7.4mg | Calcium: 230mg | Iron: 0.9mg