Caprese Hasselback Chicken Breasts - Kraft Recipes Top
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Caprese Hasselback Chicken Breasts

Prep Time
15
min.
Total Time
35
min.
Servings

4 servings

Transform your evening with Caprese Hasselback Chicken Breasts. The sharp presentation of Caprese Hasselback Chicken Breasts is echoed by the great taste.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Use paring knife to cut 6 crosswise slits into top of each chicken breast, being careful to not cut all the way through to bottom of chicken. Place, cut sides up, in 10x7-inch baking dish sprayed with cooking spray.
  • Stack mozzarella slices; cut in half, then cut each half into 6 pieces. Cut tomato into 12 thin slices, then cut each slice in half. Fill each slit in chicken breasts with 2 cheese pieces and 1 tomato piece.
  • Mix aioli and pesto sauce until blended; brush onto chicken. Sprinkle with Parmesan.
  • Bake 18 to 20 min. or until chicken is done (165ºF). Sprinkle with basil.

Special Equipment Needed

Shortcut

Substitute 1/2 cup KRAFT Shredded Mozzarella Cheese for the cut-up mozzarella slices, placing 1 tsp. cheese in each slit in chicken along with the tomato piece before baking as directed.

For Two Servings

Prepare recipe as directed, cutting all ingredient measures in half.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 220
Total fat 13g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 230mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 22g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Bright flavors that taste like summer I love caprese salad and grew up eating "hasselback" potatoes (sliced on top), so this recipe caught my eye. And it really was delicious. An easy, creative way to do chicken breasts (for the 500th time). The pre-bought pesto was pretty good, and the fresh basil and tomatoes give it a bright summery taste.
Date published: 2017-06-21
Rated 5 out of 5 by from This. Is. Amazing. I got this recipe out of the 2017 Summer Magazine and made it last week. I am making it again this week. I am determined to get it to look as it does in the picture. My first try was ugly looking but delicious. I used shredded cheese and thin breasts. Clearly you must use the whole thick breast. Wow. The pesto and garlic mayo is amazing. My family loves this. I am making it weekly until i run out of the ingredients and no one seems to mind. I may try it on a rack inside the baking dish because mine is a little watery as well. do not use shredded cheese, use the kraft thin slices. Make it exactly as it says to and you will be a hero in your household. If I get it to look half way decent I may try it on guests. The flavor is dinner party material. Great job Kraft test kitchen!
Date published: 2018-03-20
Rated 4 out of 5 by from Caprese Chicken This was very easy to make and tasty. The only "problem" was there was about an inch of liquid in the bottom of the dish and I think all the cheese disappeared!! I used fresh mozarella thinking it would be a little step up from sliced but maybe that's why! I just don't know why there was so much liquid. It was still good and I will make again maybe try a different cheese.
Date published: 2018-01-20
Rated 5 out of 5 by from Excellent as is! My husband and I love this recipe and it looks just as beautiful as the magazine photo. I have usually done 1/2 the recipe as it is just the 2 of us and have used the toaster oven. Perfectly yummy! Will be using it again this evening for a small birthday dinner group. Never can remember whether I cover it or not?
Date published: 2018-06-13
Rated 5 out of 5 by from Good for company! I recently tried this recipe and was extremely pleased. My husband loved it. Everything about it was very tasty. For added flavor I used roasted red peppers instead of the tomato. Yum!
Date published: 2018-04-16
Rated 4 out of 5 by from Pest-acular Just made this recipe and it came out terrific. #christophers_kitchen
Date published: 2018-04-17
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