recipe caprese hasselback chicken breasts step by step with pictures

I love caprese salad and grew up eating "hasselback" potatoes (sliced on top), so this recipe caught my eye. And it really was delicious. An easy, creative way to do chicken breasts (for the 500th time). The pre-bought pesto was pretty good, and the fresh basil and tomatoes give it a bright summery taste.

What You Need

4 small boneless skinless chicken breasts (1 lb.)

4 KRAFT Slim Cut Mozzarella Cheese Slices

1 large plum tomato

2 Tbsp. KRAFT Garlic Aioli

2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

2 Tbsp. KRAFT Grated Parmesan Cheese

12 fresh basil leaves, slivered

Make recipe caprese hasselback chicken breasts

Tap or click steps to mark as complete

Heat oven to 400ºF.

Use paring knife to cut 6 crosswise slits into top of each chicken breast, being careful to not cut all the way through to bottom of chicken. Place, cut sides up, in 10x7-inch baking dish sprayed with cooking spray.

Stack mozzarella slices; cut in half, then cut each half into 6 pieces. Cut tomato into 12 thin slices, then cut each slice in half. Fill each slit in chicken breasts with 2 cheese pieces and 1 tomato piece.

Mix aioli and pesto sauce until blended; brush onto chicken. Sprinkle with Parmesan.

Bake 18 to 20 min. or until chicken is done (165ºF). Sprinkle with basil.