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Caprese Hasselback Chicken
4 small boneless skinless chicken breasts
4 mozzarella slices
1 plum tomato
2 tbs garlic aiolii
2 tbs basil pesto and spread sauce
2 tbs parmesan cheese, grated
Heat oven to 400º.
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 10×7-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. Serves 4
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