Cut hasselback slices in the chicken breasts by slicing through about ¾ of the thickness of the breast in ½-inch increments, creating roughly 6 pockets in each chicken for the caprese filling. Slice the tomato and mozzarella thinly, and fill each slice of the chicken with one slice of each, along with one basil leaf.
This delicious Caprese Hasselback Chicken is 3 net carbs per serving! Made with fresh mozzarella cheese, fresh basil, and balsamic vinegar, this tasty Caprese Hasselback Chicken comes together in minutes for a quick weeknight meal. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Preheat oven to 350° and lightly spray the bottom of an 8 by 8 inch baking dish with olive oil. Sprinkle chicken breasts with salt and pepper. Cut hasselback slices in the chicken breasts by slicing through about ¾ of the thickness of the breast in ½-inch increments, creating roughly 6 pockets in each chicken for the caprese filling.
If you're not familiar with Hasselback cooking, it's essentially a different way to stuff a chicken breast by making slits into the chicken breasts (or meat, potatoes, carrots, zucchinis). I added a bit of homemade pesto and black olives because those are two of my favourite things in the world!!