"Stuffed Chicken with Mozzarella, Tomato and Basil"

"Stuffed Chicken with Mozzarella, Tomato and Basil"

Normally i stuff or roll chicken breasts and thighs with different ingredients, but since hasselback everything has been quite popular these days, I decided to make some hasselback Chicken with Mozzarella, Tomato and Basil. If you’re not familiar with hasselback cooking, it’s essentially a different way to stuff a chicken breast by making slits into the chicken breasts (or meat, potatoes, carrots, zucchinis). I added a bit of homemade fresh slice tomato, mozzarella cheese slices, fresh basil leaves, black olives and seasoning, because those are of my favorite things.

Ingredients:

2[500gm] chicken breasts
100gm Sliced mozzarella cheese
2 nos. Fresh tomatoes sliced
10 Basil leaves
2 teaspoons Italian seasoning
salt, pepper as per taste
2 teaspoons olive oil
10 black olives

Method:

1. 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 the chicken breast being careful not to cut all the way through.
2. Depending on the size of your chicken breast, you're going to do around 6 to 8 slits per chicken breast.
3. Stuff each slit with a slice of mozzarella cheese, tomato, olives and a basil leaf.
4. Place chicken breasts in a baking dish that has been coated with oil spray.
5. Brush each chicken breast with olive oil.
6. Sprinkle each chicken breast with salt, pepper and Italian seasoning.
7. Bake in a preheated 200-C oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees. Serve hot, garnished with basil pesto.