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Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil Recipe

Chicken stuffed with mozzarella, tomato and basil is a delicious recipe to enjoy for dinner tonight! 

I have been on a chicken for dinner "kick" lately!

And I've been doing really good at taking the photos, writing the ingredients down as I go along so I can blog about the recipe with you too. 

I'm sure we've all seen the video floating around on Facebook of the Hasselback chicken stuffed with cheese, tomatoes and basil.   I made a few changes from the recipe the video showed and it came out delicious.  Really easy and my husband is already requesting this recipe for dinner again.  

Hasselback Chicken Recipe Video

Here's a quick video we made showing you how easy it is to put the recipe together!  Let me know what you think! 




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The term Hasselback has been around for awhile; usually for potatoes where you make slits in the potato, like an accordion, being careful not to slice the potato all the way through.  Then you stuff the slits with bacon and cheese. 

Now, people are making Hasselback everything...apples, sweet potatoes and even chicken! I haven't tried Hasselback potatoes yet; have you?

Let's get started with the recipe.  Using a sharp knife, cut slits across each chicken breast.
Hasselback chicken stuffed with mozzarella, tomato and basil is a new way to enjoy chicken for dinner tonight from Walking on Sunshine Recipes.


Stuff each slit with a piece of mozzarella cheese, half a grape tomato and basil leaf.
Hasselback chicken stuffed with mozzarella, tomato and basil is a new way to enjoy chicken for dinner tonight from Walking on Sunshine Recipes.

Your family will love this recipe.
Hasselback chicken stuffed with mozzarella, tomato and basil is a new way to enjoy chicken for dinner tonight from Walking on Sunshine Recipes.




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Chicken Stuffed with Mozzarella, Tomato and Basil Recipe

Chicken stuffed with mozzarella, tomato and basil is a delicious recipe to enjoy for dinner tonight!

INGREDIENTS:


  • 2 chicken breasts
  • Sliced mozzarella cheese
  • Grape tomatoes; sliced in half
  • Basil leaves
  • 2 teaspoons Italian seasoning
  • salt, pepper
  • 2 teaspoons olive oil

INSTRUCTIONS:


  1. 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 the chicken breast being careful not to cut all the way through.
  2. Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
  3. Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
  4. Place chicken breasts in a baking dish that has been coated with non-stick baking spray.
  5. Brush each chicken breast with olive oil.
  6. Sprinkle each chicken breast with salt, pepper and Italian seasoning.
  7. Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.








Hasselback chicken stuffed with mozzarella, tomato and basil is a new way to enjoy chicken for dinner tonight from Walking on Sunshine Recipes.



Chicken Stuffed with Ricotta and Spinach from Walking on Sunshine Recipes.

You might want to try this Garlic Parmesan Pull Apart Monkey Bread to go with the chicken.  My family loves this also.









Don't forget to check out my hubby's blog, Manning the Wall.





22 comments

  1. Hi Lois,
    Have to say that looks amazing..........might just have to give it a shot........

    Hope all is well with you hon,
    Blessings, Nellie

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  2. Oh goodness, YUM! I can't wait to try this - I think my toddler will LVOE it!

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  3. I made this and it was wonderful! I didn't have basil leaves, but I loved it and so did my friends! Thanks so much!

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  4. This looks so good... and after reading through the steps, it looks easier than I thought at first.

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  5. This looks delicious. I have never thought to stuff my chicken like this, but it's definitely something I'll have to do now!

    Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors at 12 AM EST on Friday.

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  6. I was wondering in the event I am not able to obtain Basil leave, how much dried basil season should i use?

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  7. I love chicken and I love that combo of tomato, basil and mozz! I can't wait to try this.

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  8. Thanks for sharing on Welcome Home Wednesdays

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  9. This was delicious! Very moist and tasty. I made an angel hair pasta side with similar ingredients to compliment the vegetables in the chicken. I think it is one of the best chicken breast dishes I have ever made. I had fresh basil, tomatoes, and oregano from the garden so it was extra special. Can't wait until I make it again.

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  10. WARNING! Top Chicken Breast Recipes EVER!
    http://goo.gl/D1m09B

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  11. This looks great! We do make Hasselback potatoes- my hubs is a chef and we have an historic inn and all our guests love them- and we do have fresh basil from our garden... and we all love Caprese salad- so we are DEFINITELY making this soon!

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  12. It was just like the photo. I served it with fresh oven roasted asparagus drizzled in a garlic and olive oil mixture(Thin pencil like asparagus). It was a great combination. I bought a basil plant the day before so I used FRESH basil. Yum

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  13. Looks amazing! Thanks for linkin' up with What's Cookin' Wednesday!

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  14. How clever!
    I love caprese but stuffed in chicken!?!? Holy cow I love this!
    Yum!
    Thanks
    Michelle

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  15. Hi Lois:
    I love your recipe for Hasselback Chicken! I'm putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks! Scott

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  16. I'm not a big mozz fan, but I love feta, and it would also taste great with basil and tomato. Would feta work, or would bad things happen to it in the oven?

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  17. This will definitely fit in with my low carb/clean eating lifestyle! Looks delish! Thank you for sharing!

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  18. What a delicious and beautiful looking dish! I can hardly wait to try it for Sunday Supper! Pinned

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  20. Making it now thanks for the recipe

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