IMAGINE TAKING YOUR HOMEGROWN, FRESH CAPRESE SALAD AND STUFFING IT INTO A PROTEIN-PACKED CHICKEN BREAST FOR ONE OF THE EASIEST HOME-COOKED DINNERS POSSIBLE.
This is proof that you can "hassleback" anything. With a only 5-10 minute prep time, this recipe is hard to resist. Up the freshness with your own tomatoes & basil ready to pick on the porch!
Ingredients:
- 3 chicken breasts
- 1 large ball of mozzarella cheese, sliced
- 3 glacier tomatoes, sliced
- 12 basil leaves
- Olive oil
- Oregano flakes
- Reduced balsamic vinegar
- S & P
Instructions:
- Preheat oven to 400F.
- Place chicken breasts on a cutting board and carefully make 6-8 slices across each one, only going ¾ of the way through. *This is the "hassleback" technique.
- Transfer chicken breasts into a greased baking dish.
- Stuff mozzarella, tomato, and basil into the openings, working down each piece of chicken.
- Drizzle with olive oil, oregano flakes, salt and pepper.
- Bake in oven for about 30 minutes, checking that the internal temperature of the chicken is at least 160F.
- Move each chicken breast to it's own serving plate and drizzle with balsamic reduction and fresh basil leaves.
Comments (2)
Judith,
We definitely recommend, if you are going to freeze this dish, that you do it after it has been cooked. If you freeze before it has been cooked, you will risk damaging your fresh produce with freezer-burn and it will not produce the flavors that are intended to come through in the dish. Either way however, we don’t recommend leaving raw or cooked meat in the freezer for longer than three months before consuming, because after that point they can start to go bad. Let us know if you have any other questions or concerns.
The Seedsheet Team
This looks great! Can I freeze it before or after baking?
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