Active time: 10 minutes Total time: 40 minutes
Low-carb, high-protein and a good source of veggies, this sheet pan supper is a riff on hasselback potatoes, but it’s chicken stuffed with heirloom tomatoes, mozzarella and quick homemade pesto. We roast sliced fennel on the same baking pan, but you could also use broccoli or cauliflower florets.
Hasselback Chicken Caprese With Fennel
- 1 cup (18g) basil leaves, loosely packed
- 3 tablespoons (44ml) olive oil, divided
- 1 tablespoon lemon juice
- 2 medium garlic cloves
- 1 teaspoon salt
- 4 small (6-ounce/170g) boneless, skinless chicken breasts
- 5 medium campari tomatoes (170g), sliced
- 3 ounces (85g) part-skim mozzarella, thinly sliced
- 2 medium (8 ounces/227g) fennel bulbs
- 1/2 teaspoon pepper
Preheat the oven to 375°F (190°C). Line a baking sheet with foil and coat with cooking spray. In a blender, combine the basil, 2 tablespoons of olive oil, lemon juice, garlic and 1/4 teaspoon salt; blend until smooth.
Make vertical cuts every 1/2 inch (1.3cm) in the chicken breasts, not cutting all the way through the meat to create pockets. Fill each pocket with a slice of tomato and cheese. Spoon the basil mixture into the pockets. Sprinkle the chicken with 1/2 teaspoon of the salt and pepper and place on the prepared baking sheet.
Cut the fennel lengthwise into 1/2 inch (1.3cm) slices through the root end. Brush the fennel with the remaining tablespoon of olive oil, season with remaining 1/4 teaspoon salt and arrange on the baking sheet around the chicken. Bake until the chicken is no longer pink in the center (an instant read thermometer will register 165°F/74°C), about 20 minutes. Serve the chicken with the fennel on the side.
Serves: 4 | Serving Size: 1 chicken breast, 1/3 cup fennel
Nutrition (per serving): Calories: 337; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 9g; Cholesterol: 105mg; Sodium: 370mg; Carbohydrates: 12g; Dietary Fiber: 4g; Sugar: 6g; Protein: 41g