Caprese Hasselback Chicken Breasts Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
• Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
• Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
• Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
• Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour 1/4 cup dressing into a small bowl.
• Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
• Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
• Spread the tomato mixture evenly around chicken in a single layer.
• Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
• Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

Steps:

• Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
• Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
• Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!