Hasselback chicken tray bake

Hasselback chicken tray bake (plus: how-to video)

  • serves 4
  • Easy

This hasselback chicken tray bake with mozzarella, sun-dried tomatoes and pesto makes a quick and easy tray-bake that's easily doubled or halved

Advertisement

Ingredients

  • skinless chicken breasts 4
  • mozzarella 1 ball, thinly sliced
  • sun-dried tomatoes 4, sliced
  • basil leaves a handful
  • olive oil
  • fresh pesto 4 tbsp

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cut slashes into the chicken breasts widthways, about 2cm apart. Go about two-thirds through the chicken – you don’t want to cut all the way.

  • Step 2

    Add a thin slice of mozzarella, a thin slice of tomato and a basil leaf to each cut and add to a baking tray. Season and drizzle with olive oil. Bake for 15-20 minutes until the chicken is cooked and the cheese has melted. Drizzle over the pesto and a few more basil leaves. Serve with a green salad and pasta or potatoes.

Nutritional Information

  • Kcals 301
  • Fat 16.4g
  • Saturates 6g
  • Carbs 1.5g
  • Sugars 1.1g
  • Fibre 0.5g
  • Protein 36.5g
  • Salt 0.8g
Advertisement