Go Back
Raw hasselback chicken breast stuffed with fresh mozzarella, tomato slices, and basil leaves on a wooden cutting board.

Caprese Hasselback Chicken Breast

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 large boneless skinless chicken breasts (approx. 6-8 oz each)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • Ingredients for the Caprese Filling:
  • 4 ounces fresh mozzarella cheese sliced into thin half-moons
  • 2 medium Roma tomatoes sliced thin into half-moons
  • 1 cup fresh basil leaves
  • Optional Toppings & Garnish:
  • 2 tablespoons high-quality balsamic glaze
  • 2 tablespoons finely grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Extra fresh basil leaves for serving

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Pat the chicken breasts dry with paper towels. Place them on a cutting board and make crosswise cuts across the top of each breast at 1/2-inch intervals, cutting about 75% of the way through the meat. Be careful not to cut all the way through.
  3. Gently tuck a slice of tomato, a slice of mozzarella, and a whole fresh basil leaf into each hasselback slit. Repeat until all pockets are filled.
  4. Arrange the stuffed chicken breasts evenly in the prepared baking dish.
  5. In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried Italian seasoning, sea salt, and black pepper.
  6. Brush or drizzle this seasoned oil mixture generously over the tops of the chicken breasts, making sure a bit gets down into the slits.
  7. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C).
  8. Remove from the oven. Immediately drizzle with balsamic glaze and sprinkle with grated Parmesan and red pepper flakes if desired.
  9. Garnish with additional fresh basil, let rest for 5 minutes, and serve warm.

Notes

  • Avoid Soggy Chicken: Use firm Roma tomatoes and pat your fresh mozzarella dry with a paper towel before stuffing to minimize excess liquid in the baking dish.
  • Easy Slicing Hack: Place a wooden chopstick or wooden spoon handle along both sides of the chicken breast while slicing. This acts as a physical guard to prevent your knife from cutting all the way through the meat.
  • Don't Overcook: Lean chicken breasts dry out quickly. Use a digital meat thermometer and pull the dish from the oven the exact moment the thickest part of the meat registers 165°F (74°C).
  • Rest Before Serving: Let the chicken rest in the pan for 5 minutes after baking. This locks in the juices and keeps the meat tender.
  • Keto Adjustment: Skip the final balsamic glaze drizzle to eliminate sugar and keep the recipe strictly low-carb/ketogenic.