Hasselback chicken stuffed with mozzarella, tomato and basil

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  • 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


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.

Depending on the size of your chicken breast, you’re going to want around 6 to 8 slits per chicken breast.

Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.

Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.

Brush each chicken breast with olive oil.

Sprinkle each chicken breast with salt, pepper and Italian seasoning.

Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.

Recipe Notes

Note: The quantity for tomatoes, cheese and basil will depend on how many slits you make in the boneless chicken breasts.

Source: walkingonsunshinerecipes.com

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