Hasselback Chicken Recipe
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? I’m going to soon though. And I know my son is really going to love that recipe because he loves bacon.
Hasselback Chicken Recipe Video
How to make Hasselback Chicken
Let’s get started with the recipe. Using a sharp knife, cut slits across each chicken breast.
Your family will love this recipe as much as my family does. It’s an easy recipe to prepare for busy nights and it’s also a beautiful recipe to prepare for company!
- 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
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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.
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Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
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Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
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Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.
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Brush each chicken breast with olive oil.
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Sprinkle each chicken breast with salt, pepper and Italian seasoning.
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Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.
Note: The quantity for tomatoes, cheese and basil will depend on how many slits you make in the boneless chicken breasts.
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
Oh goodness, YUM! I can't wait to try this – I think my toddler will LVOE it!
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!
I found that the combination of the mozzarella and the basil was essential to this recipe. I hope you made it again with basil.
This looks so good… and after reading through the steps, it looks easier than I thought at first.
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.
I was wondering in the event I am not able to obtain Basil leave, how much dried basil season should i use?
I love chicken and I love that combo of tomato, basil and mozz! I can't wait to try this.
I wouldn’t use dried basil. You can try fresh spinach leaves! That would work good too.
Thanks for sharing on Welcome Home Wednesdays
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.
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!
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
Looks amazing! Thanks for linkin' up with What's Cookin' Wednesday!
How clever!
I love caprese but stuffed in chicken!?!? Holy cow I love this!
Yum!
Thanks
Michelle
This chicken dish is absolutely amazing. I have made it many times. Great to prepare ahead and take to friends and reheat if necessary. Cook with finger potatoes cut in half with salt pepper hot pepper shake and olive oil. In oven about 20 to 25 minutes for chicken and potatoes. So fast and easy.
Your potato recipe sounds yummy too! Thanks for visiting and the nice compliment for the chicken recipe. Made MY day!
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
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?
I’ve never worked with feta cheese so I don’t really know. You could try Monterey Jack Cheese!
This will definitely fit in with my low carb/clean eating lifestyle! Looks delish! Thank you for sharing!
What a delicious and beautiful looking dish! I can hardly wait to try it for Sunday Supper! Pinned
nice
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Making it now thanks for the recipe
This looks delicious! My kids always complain that I make the "same old chicken" all the time so I could use some new recipes! Visiting from Monday Funday party!
Thanks,
Shelley
I made this this past weekend. I used fresh mozzarella and there was a lot of liquid. I took everything out at the end and put it in another dish to brown the chicken. The mozzarella formed a delicious skin over the chicken (maybe I overdid the mozzarella). IT was delicious.
This looks amazing . I will have to try this.
This is definitely my new favorite chicken recipe. I also love how easily it can be modified to feed 1 or 4. So tasty!
These look delish and a good low carb recipe. I'll have to try it. Thanks for sharing!
Wow! What a unique chicken recipe! It's so fun to try new ideas like this. Stuffed chicken has so much flavor.
Awesome job really it's great article.
If i am making 4 breasts, does the cooking time and temp change?
No, it shouldn’t affect the cooking time at all. Just make sure the chicken is cooked to an internal temperature of 165 degrees F. Let me know if you try the recipe! Thank you for visiting.
This looks amazing! I can’t wait to make it. Thank you for sharing at Merry Monday. Hope to see you at the party next week.
Thank you! I love joining your parties, so I’ll be there!
Do you have the nutritional value of this? I’ve made it 3 times now and it’s quickly become one of our favorite meals. I’ve tried to estimate the carbs, sugars, etc. but maybe you have it available. If so, thanks!
I’m sorry, I don’t have that info available on my recipes…yet! Here’s a site that you can add all the ingredients and have them convert everything for you: https://www.verywellfit.com/
Thanks for visiting and for leaving such a nice comment and rating on my recipe!
Fantastic recipe- gorgeous and super easy! I just made your recipe, so I know!
Thank you for letting me know!
This site is absolutely fabulous!
Such an interesting chicken recipe. I think I will it a try this weekend. Thank!
Would love to know how you enjoy the recipe. Thank you for visiting!
Such an interesting chicken recipe. I think I will it a try this end of the week. Thank you for sharing!
Your recopies always look so yummy! I wish I could take photos as well as you can. I tried this when you shared it last & my family loves it.
You’re so kind. Thank you so much for the comment and for visiting. Love that your family enjoys the recipe too!
Would this recipe work with turkey loin?
I don’t see why it wouldn’t! I’m sure the cooking times would be different, so just cook the turkey loin until it registers the proper internal temperature that’s recommended on the package. I’ve never cooked a turkey loin before, so I can’t help you on that. Let me know how it comes out!
These look delish and a good low carb recipe. I’m waiting for your next post.
Thank you James!
My husband and I love this recipe and it looks just as beautiful as the magazine photo. Perfectly yummy! Will be using it again this evening for a small birthday dinner group.
Magazine photo??? Thanks. I took it with my phone right before we ate. I never realized this recipe would be so popular. Thanks for visiting!