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A plate with hasselback caprese chicken with a side salad.
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4.94 from 16 votes

Hasselback Baked Caprese Chicken

This Hasselback Baked Caprese Chicken is like summer on a plate, made with mozzarella cheese, sliced plum tomatoes and fresh basil.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 401kcal
Author: Taylor Stinson

Ingredients

  • 4 medium-sized boneless skinless chicken breasts
  • 2 plum tomatoes, thinly sliced and cut in half
  • 1 log buffala mozzarella, thinly sliced and cut in half
  • 1/2 cup fresh basil leaves
  • Balsamic glaze to serve

Marinade/dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 2 tsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper

Side dish

  • 2 cups baby arugula
  • 1/2 cucumber, sliced and quartered
  • 1/2 red onion, thinly sliced

Instructions

  • 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. Be sure to do this before handling raw chicken to avoid cross contamination; the salad dressing should never come into contact with the chicken.
  • Marinate chicken for at least 15 minutes and up to 2 days. 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.
  • 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.
  • 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. Drizzle with balsamic glaze, then serve with salad tossed in remaining dressing on the side and enjoy!

Notes

Stuff the tomatoes and mozzarella into each slit first, then stuff in the basil.
Store any leftovers in the fridge for up to 5 days then reheat in the oven or the microwave.
You can use a store-bought balsamic glaze instead of making your own to save time.
Freeze the stuffed chicken either raw or cooked.

Nutrition

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