Caprese Hasselback Chicken


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


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  2. 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. 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.
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