Hasselback Chicken Caprese With Fennel

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.

under 55 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Hasselback Chicken Caprese With Fennel

  • 1 cup basil leaves loosely packed

  • 3 tbsp olive oil divided

  • 1 tbsp lemon juice

  • 2 medium garlic cloves

  • 1 tsp salt

  • 4 small boneless, skinless chicken breasts

  • 5 medium campari tomatoes sliced

  • part-skim mozzarella, thinly sliced

  • 2 medium fennel bulbs

  • 0.5 tsp pepper

Directions

  • 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 0.25 teaspoon salt; blend until smooth.

  • Make vertical cuts every 0.5 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 0.5 teaspoon of the salt and pepper and place on the prepared baking sheet.

  • Cut the fennel lengthwise into 0.5 inch (1.3cm) slices through the root end. Brush the fennel with the remaining tablespoon of olive oil, season with remaining 0.25 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.

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