I have been on a chicken for supper "kick" recently! What's more, I'm ensuring I take photographs and record the fixings as I come so I can blog about the formulas for you as well. Today I'm offering to you this stunning formula for Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil.
The term Hasselback has been around for a moment; as a rule for potatoes where you make cuts in the potato, similar to an accordion, being mindful so as not to cut the potato right through. At that point you stuff the cuts with bacon and cheddar.
Presently, individuals are making Hasselback everything… apples, sweet potatoes and even chicken! I haven't attempted Hasselback potatoes yet; have you? I'm going to soon however. Also, I realize my child is truly going to adore that formula since he cherishes bacon.
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Ingredients
- 2 boneless skinless chicken breasts
- 8 to 10 slices mozzarella cheese
- 5 to 6 grape tomatoes; sliced in half
- Fresh basil leaves
- 2 teaspoons Italian seasoning
- Salt and Pepper
- 2 teaspoons olive oil
- Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through being careful not to cut all the way through.
- Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
- Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
- Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.
- Visit bit.ly/2FqYAcv for full instructions.
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