Tomato and Mozzarella Hasselback Chicken
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  • 2 chicken breasts
  • 11 large beefsteak tomato
  • 12 x42g of mozzarella (2xHEa's), sliced
  • 1 balsamic vinegar
  • 1 paprika
  • 1 salt and black pepper
  • 1 freshly chopped Italian parsleyPreheat oven to 200c or 400f (gas mark 6)
  • 1 Make slits along the chicken breast
  • 1 Slice a beef steak tomato and then cut some half moons from each slice.
  • 1 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.
  • 1 Brush over the top of each chicken breast with some balsamic vinegar
  • 1 Season with a little sprinkle of paprika, salt and black pepper
  • 1 Place in the oven and bake for approx 25 mins.
  • 1 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.
  • 1 Serve with your choice of sides.



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