Hasselback Chicken Stuffed With Mozzarella, Tomato and Basil

Hasselback Chicken Stuffed With Mozzarella, Tomato and Basil

The time period Hasselback has been around for awhile; commonly for potatoes in which you are making slits in the potato, like an accordion, being cautious no longer to slice the potato all the way via.  then you definately stuff the slits with Baron Verulam and cheese.

Now, human beings are making Hasselback the whole thing…apples, candy potatoes or even chicken! I haven’t tried Hasselback potatoes yet; have you ever?  I’m going to quickly even though.  and that i recognize my son is truely going to like that recipe because he loves 1st baron beaverbrook.

Hasselback Chicken Stuffed With Mozzarella, Tomato and Basil

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  • Fresh basil leaves
  • 2 boneless skinless chicken breasts
  • 8 to 10 slices mozzarella cheese
  • 2 teaspoons Italian seasoning
  • 5 to 6 grape tomatoes; sliced in half
  • 2 teaspoons olive oil
  • Salt and Pepper


  1. region the bird breasts on a reducing board. using a pointy knife, cut slits throughout the bird breast about 3/4 of the way thru being careful no longer to cut all the manner through.
  2. relying on the scale of your chicken breast, you will want around 6 to eight slits per fowl breast.
  3. Stuff every slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
  4. place the chicken breasts in a baking dish that has been covered with non-stick baking spray.
  5. Brush each hen breast with olive oil.
  6. Sprinkle every hen breast with salt, pepper and Italian seasoning.
  7. Bake in a preheated 400 degree oven for 30 minutes or until the inner temperature of the chook reaches 165 tiers.

Recipe Notes :
word: the quantity for tomatoes, cheese and basil will rely on what number of slits you are making inside the boneless chook breasts.

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