Balsamic hasselback chicken stuffed with tomatoes and basil with melted cheese, a fresh tomato and basil garnish. Basil pesto would be great in this dish as well. Serve alongside spaghetti noodles, garlic bread, and salad for a complete meal.
Hasselback is cutting crosswise slits every half-inch along the chicken breast (or any other meat or vegetable). —Jenny
Chicken Breasts, Boneless, Skinless
Italian Seasoning, to taste
Salt & Pepper, to taste
Roma Tomatoes, sliced thin
Provolone or Mozzarella Cheese Slices
Brown Sugar or Honey
Olive Oil, divided
In This Recipe
Heat oven to 400 degrees F.
Place the chicken breasts on a cutting board. Cut slits across chicken breasts about ¾ way through the chicken and not cutting all the way through. Depending on size, you’ll get 4-8 slits per chicken breast. Season with salt and pepper and Italian seasoning.
Stuff each slit with tomato slices and basil leaves.
Place 1 tablespoon olive oil in pan and heat to medium-high. Place the stuffed chicken filling side down into the oil and cook for 4 minutes. Flip over and cook the other side for another 4 minutes. Remove from heat. Drain all but about 1 teaspoon of oil out of pan.
Next, make the sweet balsamic glaze: fry garlic in 1 teaspoon of oil for one minute. Add vinegar and brown sugar or honey. Bring to a simmer while stirring occasionally for about 5-6 minutes.
Add chicken to pan to coat with glaze.
Spray baking dish with cooking spray.
Place chicken in it and pour remainder of glaze over chicken. Bake for 25-30 minutes. During the last 5 minutes of cooking, top each chicken with provolone or mozzarella cheese slices and bake until melted. Slice some roma tomatoes and place them on top of chicken breasts. Drizzle with any remainder glaze and garnish with basil.