Hasselback Chicken Primavera
Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 2 teaspoons extra virgin olive oil
- 1 ½ teaspoons kosher salt (divided)
- ½ teaspoon black pepper (divided)
- 1 medium zucchini (halved lengthwise and sliced into half moons)
- 1 vine tomato (sliced and cut into half moons)
- ½ red onion (thinly sliced)
- ½ cup mozzarella cheese (freshly grated )
- ¼ cup parmesan cheese (freshly grated )
- 1 teaspoon Italian seasoning (divided)
- Chopped basil (for garnish)
Instructions
- 1
Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
- 2
Using a sharp knife, cut the chicken breasts Hasselback-style by making evenly spaced crosswise slits along each breast. Take care not to cut all the way through, leaving about ¼ inch intact at the bottom so the chicken remains whole. Coat the chicken with 1 teaspoon of olive oil and season with 1 teaspoon of salt and ¼ teaspoon of pepper. Gently transfer to the prepared baking sheet and set aside.
- 3
Add the zucchini, tomato, and onion to a mixing bowl. Drizzle with the remaining teaspoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and the Italian seasoning. Gently toss to coat the vegetables evenly with the seasoning.
- 4
Slightly fan the chicken breasts open and nestle the vegetables into each cut, spacing everything evenly along the length of the chicken.
- 5
Top each chicken breast with the mozzarella and parmesan cheese. Transfer the baking sheet to the oven to roast until the chicken is cooked through and the cheese is melted, 15-20 minutes. Feel free to broil for the last minute to get the cheese a little browned.
20 min - 6
Remove from the oven and garnish with basil before serving.
Nutrition
Per serving (based on 4 servings)
