Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil

4.60 from 157 votes

Hasselback Chicken is stuffed with mozzarella, tomato and basil making it a new and delicious way to enjoy chicken for dinner!

Prep Time15

Cook Time30

Total Time45

Course: Main Dishes

Cuisine: Italian

Keyword: Hasselback chicken

Servings: servings

Calories: 517kcal

Author: Lois

Get Recipe Ingredients

Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about ¾ 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.
Brush each chicken breast with olive oil.
Sprinkle each chicken breast with salt, pepper and Italian seasoning.
Bake in a preheated 400°F oven for 30 minutes or until the internal temperature of the chicken reaches 160°F.

Choose thick, boneless, skinless chicken breasts — they’re easier to slice and hold the filling better without tearing.
Use a sharp knife for clean, even slits — a dull blade can tear the chicken and make stuffing more difficult.
Space your slits about ¾–1 inch apart and stop about ¾ of the way through to create sturdy pockets without cutting all the way through.
Allow chicken to rest for 5 minutes after baking. This lets the juices redistribute, keeping it moist and flavorful.
Try drizzling a little balsamic vinegar on top of the cooked chicken right before serving!