HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL #dinner #comfortfood

Hasselback Chicken is stacked down with mozzarella, tomato and basil making it another and superb way to deal with acknowledge chicken for dinner!

I have been on a chicken for dinner "kick" as of late! Likewise, I'm guaranteeing I take photos and record the fixings as I come so I can blog about the equations for you too. Today I'm offering to you this shocking equation for Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil.

The term Hasselback has been around for a second; generally speaking for potatoes where you make cuts in the potato, like an accordion, being careful so as not to carve the potato directly through. By then you stuff the cuts with bacon and cheddar.

Also Try Our Recipe : CREAMY CHICKEN PIE WITH PUFF PASTRY

Ingredients

• 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

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 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.

For More Details : bit.ly/2D1jOh2

Read More Our Recipe : CAKE MIX TOFFEE BARS