You get a burst of flavorful pesto, sun-dried tomato, and zucchini filling with each bite in this quick and easy Mediterranean Hasselback Chicken recipe.
4boneless, skinless chicken breasts5 to 6 ounces each
2teaspoonsItalian seasoning
2teaspoonssea salt with black pepper and garlic seasoning
.25cupbasil pesto
7ounce jarwhole sun-dried tomatoesin oil
1small*zucchinicut into .25-inch half-moons
2tablespoonsolive oil
2ouncescrumbled feta cheese
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
Place the chicken breasts on the baking sheet. Sprinkle both sides of the chicken with Italian seasoning and garlic pepper sea salt mixture.
Cut 5 to 6 slits into each chicken breast (about .5 inch apart), being careful not to cut all the way through.
Spread a small amount of pesto inside each slit, (about a .25 to .5 teaspoon). Then tuck a sun-dried tomato and two slices of zucchini into the slit. Drizzle each chicken breast with olive oil.
Place in the oven and cook until the internal temperature reaches 165 degrees, about 20 to 25 minutes.
Remove from oven and sprinkle with crumbled feta cheese and serve immediately.
Notes
Try to find 4 chicken breasts that are similar size so they cook in about the same amount of time.
Cut the sun-dried tomatoes in half to fit into the smaller slits in the chicken.
If chicken is very thick, adjust the size of the zucchini slices to fit into the sections/slits. *Small zucchini as in "thin" to fit into the smaller sections/slits. You may need two zucchinis depending on their overall length, or if you leave most of them whole circles to use with thicker chicken breasts.