Any dish that can be thrown into the oven and left to cook is a winner for me. I do love one pan recipes and it is why pasta works so well. A Blue Cheese, Broccoli and Walnut Tagliatelle or a Chilli, Prawn and Rocket Linguine can be put together in minutes. If I am wanting to cut down on the number of pasta dishes that week but still want that easy and quick recipe then Courgetti with Meatballs is a great midweek meal and perfect to pack in some extra veg to your diet. But another favourite of mine is simply a piece of meat or fish and served with plenty of roasted vegetables. I typically use courgettes, aubergines, green beans and tomatoes as they are fairly quick to roast in the oven. It is easy, healthy and filling but best of all you just put everything in the oven and leave it!
This Tomato, Mozzarella and Pesto Hasselback Chicken is so delicious and comforting. You only need a few slices of mozzarella and tomato to create that melting topping that feels far more indulgent than it actually is. By using fresh pieces of chicken you can still enjoy that pizza style melted cheese and tomato taste but without the big load of pizza dough! A simple chicken dinner doesn’t need to be boring!
I do sometimes make my own pesto but I am the first to say that by making recipes simple and more convenient it creates a better and longer lasting approach to healthy eating. As soon as we start to make every little thing from scratch we end up being put off from cooking that evening and instead reach for the take away or go out. Besides, most supermarkets sell good quality and delicious pesto that keeps for a good few days in the fridge.
I serve this with some mixed vegetables on the side.
- 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
- Heat the oven to 200C/fan 180C/gas 6.
- Cut 4 slashes through each piece of chicken, sideways into thin pockets about to just about halfway through the chicken.
- 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.
- 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.
- Garnish with a bit more fresh basil and serve.