Balsamic Hasselback Caprese Chicken
Balsamic Hasselback Caprese Chicken
When mozzarella, Roma tomatoes and fresh basil are part of your shopping agenda, dinner’s gonna be great. Case in point: Balsamic Hasselback Caprese Chicken made with Marie’s Balsamic Vinaigrette.
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30 min. prep time -
4 servings
Ingredients
4 chicken breasts
Salt and pepper
1 1/2 tbsp Italian seasoning
5 Roma tomatoes, sliced thin
16 oz mozzarella cheese, sliced thin
1 bunch fresh basil, sliced
Marie’s Balsamic Vinaigrette
Directions
Preheat the oven to 425 degrees.
Season the chicken breasts with salt, pepper and Italian seasoning. Cut Hasselback slices at every half-inch point on them, making the slices as deep as possible without cutting all the way through the chicken breasts. Fill the Hasselback slices with the sliced tomatoes, saving some for garnish, and sliced mozzarella and place the filled chicken breasts in a baking dish. Then top the breasts with the remaining sliced mozzarella. Tip: If you are using very fresh, soft mozzarella, putting the cheese in the freezer for 10-20 minutes will make it easier to slice.
Bake for 20-30 minutes. Cook the chicken to an internal temperature of 165 degrees. (Checking the temperature with a meat thermometer is ideal.)
Remove the baking dish from the oven. Drizzle the cooked chicken breasts with Marie’s Balsamic Vinaigrette. Garnish with the remaining tomato slices and fresh sliced basil.
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