Tomato & Mozzarella Hasselback Chicken

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Tomato & Mozzarella Hasselback Chicken
Taking inspiration from the similarly named Hasselback potatoes, these chicken breasts are delicately stuffed with all the wholesome flavours of Italy. Cooked on a bed of spicy tomato sauce, the chicken stays succulent and tender throughout the cooking.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

FOR THE SPICY TOMATO SAUCE
  • 1 400g tin chopped tomatoes
  • 1 tbsp dried mixed herbs
  • 2 tsp chilli paste
  • 2 tsp garlic purée
  • 1 tsp smoked sweet paprika
  • 1 tbsp caramelised onion chutney
  • 75g cherry tomatoes, chopped in half
FOR THE CHICKEN
  • 4 skinless chicken breasts
  • 1 mozzarella ball
  • 8 pieces sun-dried tomato
  • 2 tbsp green pesto
  • Cracked black pepper
TO SERVE
  • Fresh basil leaves
  • Method

  • 1
    Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  • 2
    First, make the tomato sauce base. Place all the ingredients for the sauce in the roasting tin and stir together well to incorporate. Season with salt and pepper.
  • 3
    To make the Hasselback chicken, place the breasts on a chopping board and, being careful not to cut all the way through, make 4 equal slices in each breast.
  • 4
    Slice the mozzarella into 16 equal pieces and cut the sun-dried tomato pieces in half lengthways.
  • 5
    Using a teaspoon, first spoon a little pesto into each slice before adding a piece of mozzarella and sun-dried tomato. Repeat until all the slices are filled. Transfer the chicken to the roasting tin and season with cracked black pepper.
  • 6
    Roast for 25 minutes until the chicken has cooked through. Just before serving, insert a basil leaf into the slices.
  • 7
    Cook’s Notes
  • 8
    This dish is perfect served with a fresh green salad spiked with torn basil. Dress the leaves with a simple olive oil and lemon dressing and perhaps finish with a sprinkling of toasted pine nuts.