PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

97% would make again

Basil And Pesto Hasselback Chicken

featured in Hasselback Chicken 4 Ways


for 4 servings

  • 4 chicken breasts
  • 2 tablespoons red pesto
  • 1 handful fresh basil, roughly chopped
  • ½ cup mozzarella cheese (50 g)

Nutrition Info

Shop ingredients with
    Calories 337
    Fat 12g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 51g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. Slice into the chicken several times, about 1 cm (½ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
  3. Cook the red pesto and basil on a medium heat until the basil is just wilted.
  4. Sprinkle over the mozzarella and stir until melted.
  5. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  6. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  7. Enjoy!