Mediterranean Hasselback Chicken
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Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) ensures you get a burst of flavorful pesto, sun-dried tomato, and zucchini filling with each bite in this healthy Mediterranean Hasselback Chicken recipe. This quick protein and veggie-packed dinner is easy to make and the whole family will love it!
I sprinkled mine with crumbled feta cheese, but fresh mozzarella would be delicious as well. If you are feeling extra fancy you serve your Mediterranean Hasselback Chicken with Balsamic Glaze or drizzle with fresh lemon juice.
What you will need to make Mediterranean Hasselback Chicken Breasts:
- Four chicken breasts, 5 to 6 ounces each.
- Garlic Pepper Sea-Salt.
- Italian Seasoning or dried basil.
- Jar of sun-dried tomatoes packed in olive oil.
- A small zucchini cut into half-moons.
- Basil Pesto – jarred or homemade.
- Olive oil.
- Crumbled feta cheese.
- Chef knife
- Baking Sheet
- Parchment Paper
How to make Mediterranean Hasselback Chicken:
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).
Next, 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.
Store leftovers in the refrigerator for up to three days. Simply reheat before serving.
Recipe Notes & Tips
- 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.
More delicious chicken breast recipes:
- Chicken Bryan Recipe
- Creamy Mushroom Chicken
- Chicken Cordon Bleu
- California Chicken Club Sandwiches
- Chicken Paprikash (Paprika)
- Teriyaki Chicken Sandwich
- Chicken Scaloppine
- Chicken Parmesan
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Enjoy!!
Mediterranean Hasselback Chicken
Equipment
Ingredients
- 4 boneless, skinless chicken breasts 5 to 6 ounces each
- 2 teaspoons Italian seasoning
- 2 teaspoons sea salt with black pepper and garlic seasoning
- .25 cup basil pesto
- 7 ounce jar whole sun-dried tomatoes in oil
- 1 small* zucchini cut into .25-inch half-moons
- 2 tablespoons olive oil
- 2 ounces crumbled 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.
This looks great. I happen to have a leftover zucchini and some sun-dried tomatoes in the fridge, so it caught my eye. I don’t have the feta, but I suppose I can live without that. Thanks for sharing, I’ll try it this week!