Tomato, Mozzarella and Pesto Hasselback Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 chicken breasts
  • 1 ball mozzarella (cut into 8 thin slices)
  • 1 large tomato (cut into 8 thin slices)
  • Small bunch fresh basil (roughly torn)
  • 2 tbpsn green pesto
  • Juice of half a lemon
  • Olive oil
  • Salt/ Pepper
  1. Heat the oven to 200C/fan 180C/gas 6.
  2. Cut 4 slashes through each piece of chicken, sideways into thin pockets about to just about halfway through the chicken.
  3. Put a little bit of pesto inside each cut. Then stuff each cut with a slice of mozzarella, tomato and a bit of fresh basil. Lightly spread some of the leftover pesto across the top of each chicken and season with some salt and pepper.
  4. Lightly drizzle some lemon juice and olive oil over the top of the chicken and then bake in the oven for 20 - 25 mins until the chicken is cooked through and the filling is bubbling and melting.
  5. Garnish with a bit more fresh basil and serve.
Recipe by A Modern Rose at