Can I make this recipe ahead of time?

Absolutely. You can prepare this recipe 2 to 3 days before cooking it. However, for best results, prep the chicken in the morning and then pop it into the oven that evening. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

What's the best way to hasselback?

You can hassle back various foods. It's perfect for potatoes, eggplant, apples, strawberries, tomatoes, squash, carrots and parsnips. Just ensure the bottom of whatever you're cutting into is flat so it doesn't roll around. Use chopsticks on either side of the food and a ruler to make even slices. If you'll be using this technique a lot, consider purchasing a handy, time-saving kitchen tool that will help you cut even slices every time. They cost between $5 and $20.

What should I serve with hasselback chicken?

This chicken dish includes broccoli, tomatoes and cheese, so keeping it simple and adding brown rice or a grain dish or even mashed potatoes would go well.

Hasselback Caprese Chicken

Name: Hasselback Caprese Chicken
Prep time: 25 min
Total time: 50 min
Ingredients: 2 boneless, skinless chicken breasts (8 ounces each); 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 1 medium tomato, sliced; 3 ounces fresh mozzarella, halved and sliced; 0.25 cup prepared pesto; 8 cups broccoli florets; 2 tablespoons extra-virgin olive oil

Prep Time:

25 mins

Additional Time:

25 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

Low-Carb High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Perhaps our favorite thing about this one-pan Hasselback Caprese Chicken is that it makes for a quick cleanup—perfect for busy weeknights. Succulent protein-rich chicken breast is stuffed with melty fresh mozzarella and juicy tomato slices that get a flavor shot from briny herby pesto. Earthy-sweet broccoli gets a coat of heart-healthy olive oil and becomes crisp-tender after oven roasting. Keep reading for expert tips, including what to serve with this dish.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Chicken is cooked when a meat thermometer registers 165°F. When cutting into the chicken, the juices should be clear, with no red or pink juices.
Prepared pesto will save you time, but you can make a homemade batch in 10 minutes with our Classic Basil Pesto recipe. The pesto can be refrigerated for up to 1 week and used in this recipe, but it can also be added to pasta, salads and sandwiches. Plus, it can also be stored in the freezer for up to 6 months.
If stored properly, any leftover mozzarella will last about 7 days in the refrigerator. It's a soft cheese with no preservatives, so it doesn't last very long—use it up as fast as you can in salads, sandwiches and more. Remove the cheese from its packaging, wrap it well in plastic wrap and give it a fresh wrapping with new plastic wrap every time you open it.

Nutrition Notes

Chicken breast is a great source of lean protein, having almost no saturated fat. Chicken breast also provides B vitamins to help your body use the energy it stores, and choline, which supports the nervous system. As a heart-healthy protein option, chicken breast fits some of the healthiest eating patterns, including the Mediterranean diet.
Filled with vitamins C and A for a healthy immune system and vision, and fiber for a healthy gut, tomatoes are also a rich source of the antioxidant lycopene. Altogether, the nutrients in tomatoes have been linked with a healthy heart and reduced risk of cancer.
Fresh mozzarella adds protein and calcium to this dish. Compared to other types of cheese, mozzarella has less sodium and saturated fat, so it might be a healthier choice, especially if you're watching your saturated fat or sodium intake.
If you're not a big fan of broccoli, roasting it might change your mind. Broccoli becomes slightly caramelized in the oven, which brings out its natural sweetness and reduces its bitterness. As a cruciferous vegetable, broccoli provides a variety of nutrients, including fiber, plant protein and antioxidants. Broccoli is rich in vitamins C and K and also provides a nice dose of folate. Altogether, broccoli's nutrients have been linked to reduced inflammation and a reduced risk of heart disease and cancer. It may also contribute to strong bones and a healthy immune system, and help protect your skin from UV rays.

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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

Directions

Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 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.
Toss broccoli, oil and the remaining 1/4 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.
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.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely. You can prepare this recipe 2 to 3 days before cooking it. However, for best results, prep the chicken in the morning and then pop it into the oven that evening. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
What's the best way to hasselback?

You can hassle back various foods. It's perfect for potatoes, eggplant, apples, strawberries, tomatoes, squash, carrots and parsnips. Just ensure the bottom of whatever you're cutting into is flat so it doesn't roll around. Use chopsticks on either side of the food and a ruler to make even slices. If you'll be using this technique a lot, consider purchasing a handy, time-saving kitchen tool that will help you cut even slices every time. They cost between $5 and $20.
What should I serve with hasselback chicken?

This chicken dish includes broccoli, tomatoes and cheese, so keeping it simple and adding brown rice or a grain dish or even mashed potatoes would go well.

Originally appeared: EatingWell.com, November 2017

Nutrition Facts (per serving)

355	Calories
19g	Fat
10g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 chicken breast & 1 cup vegetables
Calories 355
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 38g	75%
Total Fat 19g	24%
Saturated Fat 6g	30%
Cholesterol 105mg	35%
Vitamin A 4840IU	97%
Vitamin C 138mg	153%
Folate 117mcg	29%
Sodium 634mg	28%
Calcium 296mg	23%
Iron 2mg	13%
Magnesium 83mg	20%
Potassium 979mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.