Basil And Pesto Hasselback Chicken

Basil And Pesto Hasselback Chicken

This basil and pesto hasselback chicken is a burst of freshness on your plate! Tender chicken breast is sliced and stuffed with creamy pesto and fresh basil, then roasted to perfection. It’s a simple yet flavorful dish that’s perfect for a quick weeknight dinner.

Ingredients

About the Ingredients

• Chicken breasts: Boneless and skinless for easy slicing and stuffing.
• Red pesto: Adds bold, herby flavor with a hint of tang.
• Fresh basil: Brings brightness and freshness to the dish.
• Mozzarella cheese: Melts into a creamy, cheesy layer inside the chicken.

Cooking Instructions

1. Preheat your oven to 350°F (180°C).
2. Slice each chicken breast about 1 cm (½ inch) apart, cutting 85% through without cutting all the way.
3. In a pan over medium heat, cook the red pesto and chopped basil until the basil is just wilted.
4. Add the mozzarella and stir until melted into a smooth mixture. Let it cool slightly.
5. Fill each cut in the chicken breasts with about 1 teaspoon of the pesto-cheese mixture.
6. Place the stuffed chicken in a baking dish and bake in the center of the oven for 18-22 minutes, or until the chicken is fully cooked and juices run clear.

Nutrition Info (Approx. per serving)

• Calories: 330 kcal
• Protein: 30 g
• Fat: 21 g
• Carbohydrates: 3 g

Cooking Tips

• You can substitute green pesto for a different flavor profile.
• Top with extra shredded mozzarella before baking for a cheesier finish.
• Serve with roasted veggies or a quinoa salad for a complete meal.