Healthy Recipes | Caprese Hasselback Chicken

I’d like to thank Maya from Wholesome Yum for helping me while I’m in the hospital with my son this week. She creates beautiful food, much of which is whole 30 and paleo compliant as well as low carb and keto.

I’ve been a fan of Low Carb Maven for a long time. When Kim asked me to do a guest post, I was excited to oblige! I’ve been wanting to share my Caprese hasselback chicken recipe for quite some time and decided it would be a perfect fit.

With January in full swing, I think everyone is looking for healthy meals. Whether you started a new diet this month or just feel the need to start fresh after holiday treats, there’s no shortage of demand for an easy, low carb dinner.

This Hasselback Baked Caprese Chicken is like summer on a plate – with mozzarella cheese, sliced plum tomatoes and fresh basil, it's topped with a balsamic glaze and served with an arugula salad for a healthy, gluten-free dinner!

I should know: I've already done Fajita and Jalapeno versions of Hasselback Chicken and it's just such a great way to get a ton of flavour jam packed into what is usually an ordinary chicken breast. I also find the chicken tends to cook a bit quicker this way too so you can eat sooner rather than later and let's face it: that's always a bonus right?

Caprese Hasselback Chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 365kcal

Ingredients:

• 1/4 cup fresh basil, divided (half of it cut into ribbons)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• sea salt & pepper
• 4 large chicken breasts, (6 ounces each)
• 4 oz fresh mozzarella cheese, the kind that comes in a log
• 2 medium roma tomatoes, sliced

Instructions:

1. First, Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
2. Second, Make 5-6 deep slits in each chicken breast, being careful not to cut all the way through. Season both sides with sea salt and black pepper. Place onto the lined baking sheet.
3. Next, Slice the tomatoes and mozzarella very thinly, about 1/8" to 1/4" thick, and cut the pieces to a width slightly wider than the thickness of your chicken breast. Stuff a piece of mozzarella, a tomato slice, and a whole basil leaf into each slit in the chicken.
4. Drizzle olive oil and balsamic vinegar over the chicken.
5. Bake for 20-25 minutes, until cooked through (heated to 160 degrees F with a meat thermometer).
6. When the chicken is ready, sprinkle remaining fresh basil ribbons on top right before serving. If desired, drizzle with additional balsamic vinegar.

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