Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Hasselback Caprese Chicken
Hasselback Caprese Chicken
About the Recipe
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite.
This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.
By: Carolyn Casner for EatingWell.
Ingredients:
2 boneless, skinless chicken breasts (8 ounces each)
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 medium tomato, sliced
3 ounces fresh mozzarella, halved and sliced
¼ cup prepared pesto
8 cups broccoli florets
2 tablespoons extra-virgin olive oil
Getting it done:
1 Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
2 Make crosswise cuts every ½ inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with ¼ teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
3 Toss broccoli, oil and the remaining ¼ teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
4 Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.
Ingredients:
2 boneless, skinless chicken breasts (8 ounces each)
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 medium tomato, sliced
3 ounces fresh mozzarella, halved and sliced
¼ cup prepared pesto
8 cups broccoli florets
2 tablespoons extra-virgin olive oil
Getting it done:
1 Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
2 Make crosswise cuts every ½ inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with ¼ teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.
3 Toss broccoli, oil and the remaining ¼ teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.
4 Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.
About the Recipe
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite.
This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.
By: Carolyn Casner for EatingWell.
Nutritional Info
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