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Healthy Recipes | Tomato and Mozzarella Hasselback Chicken

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Cheesy goodness of Tomato and Mozzarella Hasselback Chicken – this is one chicken dish you just have to try. 

I had some chicken breasts to use up for dinner and I wasn’t quite sure what to do with them, I must admit I prefer to use chicken thigh’s or a whole chicken, I just find they are better in dishes like casseroles, curries, or baked etc as breast meat tends to overcook very easily.

However I had no healthy extra b choice leftover and so I figured this would work really well with the chicken breast, if I sliced it just like these yummy Garlic Hasselback potatoes, and stuffed it with tomato slices and mozzarella.

I had recently been enjoying using up my healthy extras on Ryvita’s placed under the grill with some cheese and tomato slices until the cheese melts – so good!!

I’m always on the look out for new and interesting ways to cook chicken! It’s one of the most versatile ingredients in the world, but just eating it on its own can get a little boring. That’s why recipes like this Syn Free Hasselback Chicken is a god send when planning my meals. It’s just more proof that you don’t need to settle for boring when cooking healthy, family friendly meals! 

Tomato and Mozzarella Hasselback Chicken

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

  • 2 teaspoons paprika (sweet not smoky)
  • salt and black pepper
  • freshly chopped Italian parsley
  • olive oil cooking oil spray
  • 2 chicken breasts
  • 1 large beefsteak tomato
  • 2x50g of mozzarella (2xHEa's), sliced
  • balsamic vinegar

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Instructions:

  1. First, Preheat oven to 200c or 400f (gas mark 6)
  2. Second, Make slits along the chicken breast
  3. Next, Slice a beef steak tomato and then cut some half moons from each slice.
  4. Stuff the half moons of tomato slices (skin facing up) into the slits on the chicken and then also stuff each slit with some mozzarella.
  5. Brush over the top of each chicken breast with some balsamic vinegar
  6. Season each chicken breast with one teaspoon of paprika and a pinch of sea salt and black pepper.
  7. Spray over the top with some cooking oil spray.
  8. Place in the oven and bake for approx 25 mins.
  9. Take out at the 15 min mark and using the back of a fork, just push down into the slits any tomato that is sticking out. Sprinkle with freshly chopped Italian parsley and place back in the oven for the remaining 10 mins, until cheese is melted and golden and chicken is cooked through.
  10. Serve with your choice of sides.




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