Caprese Hasselback Chicken

Name: Caprese Hasselback Chicken
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 serving
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 ounces fresh mozzarella cheese; 1 Roma tomato; fresh basil; ½ cup (127.5 g) balsamic vinegar; 2 tablespoons honey

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
42 mins
Servings
4
Calories
606 kcal
Course
Main Course, Dinner

Caprese Hasselback Chicken

Iris Hanson

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Caprese Hasselback Chicken is chicken breasts with thin slits cut on top, brushed with a seasoning mixture, and filled with mozzarella cheese and tomatoes.

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Ingredients

Servings

Chicken

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
4 ounces fresh mozzarella cheese, sliced into ¼-inch slices
1 Roma tomato, cut into slices and then cut in half
fresh basil, chopped for garnish

Balsamic Reduction

½ cup (127.5 g) balsamic vinegar
2 tablespoons honey

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Instructions

Chicken

Preheat oven to 400°F and line a baking sheet with parchment paper.
Make 5 to 6 slits in each piece of chicken, spaced about ½-inch apart, being careful not to cut through completely. Place chicken onto the lined baking sheet.
In a small bowl combine oil, Italian seasoning, paprika, salt, and pepper. Mix well.
Brush the seasoning mixture all over the chicken, including the inside of the slits.
To assemble, place 1 slice of cheese and a half slice of tomato into each slit.
Bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F. While the chicken is cooking, make the balsamic reduction.

Balsamic Reduction

In a small saucepan over medium-high heat, add the balsamic vinegar. Bring to a boil and then reduce heat to medium-low, stirring occasionally until the liquid is reduced by half. The balsamic reduction should be thick enough to coat the back of a spoon.
Remove the balsamic vinegar from the heat and stir in the honey. Set aside.
Top the cooked chicken with fresh basil and drizzle with the balsamic reduction. Serve.