Best Hasselback Chicken Stuffed With Mozzarella Tomato And Basil Recipes
HASSELBACK PIZZA CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, tomato puree, mozzarella cheese, salami, grated cheddar cheese, dried oregano
Provided by Tasty
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cut seven slits on the top of the chicken breast.
- In each slit, spread 1 teaspoon of tomato puree, 1 mozzarella slice, and 1 salami slice.
- Preheat oven to 350˚F (180˚C).
- Sprinkle on the cheddar cheese and oregano.
- Bake for 20 minutes or until chicken is cooked through. It should have an internal temperature of 165˚F (75˚C).
- Enjoy!
CAPRESE STUFFED CHICKEN
Make this unbelievably easy Caprese Stuffed Chicken from Delish.com when you feel stuck on dinner ideas.
Categories dinner Caprese Stuffed Chicken mozzarella tomatoes basil spinach easy dinner ideas low carb dinner weeknight dinners
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place chicken on a cutting board and make 5 to 6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
- Drizzle with olive oil then season chicken all over with salt, pepper and Italian seasoning. Stuff each breast with mozzarella, spinach and tomatoes.
- Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze on top.
HASSELBACK TOMATO CAPRESE
Steps:
- Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
- Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
- Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.
CHICKEN CAPRESE
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Provided by Susan Spungen
Categories dinner, quick, one pot, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey
Provided by Crystal Hatch
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
- Bake for 30 minutes, or until cooked through and juices run clear.
- While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
- NOTE: It should take about 20 minutes for the mixture to reduce.
- Once the glaze has reached your desired thickness, remove it from the heat and set aside.
- Remove the chicken from the oven and top with slices of mozzarella and tomato.
- Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
- While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
- Drizzle the balsamic glaze over the chicken and top with basil.
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams
HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL RECIPE
Provided by Wollygator
Number Of Ingredients 7
Steps:
- 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 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 the 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 165 degrees.
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