Hasselback Caprese Chicken

• servings: 4 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

2 boneless, skinless chicken breasts (8 ounces each)

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 medium tomato, sliced

3 ounces fresh mozzarella, halved and sliced

¼ cup prepared pesto

8 cups broccoli florets

2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.

Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.

Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.

Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.

Nutrition

• Calories: 355 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 105 mg
• Sodium: 634 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 38 g