Caprese Hasselback Chicken Breasts


  • 4 small boneless skinless chicken breasts (1 lb.)
  • 4 KRAFT Slim Cut Mozzarella Cheese Slices
  • 1 large plum tomato
    2 Tbsp. KRAFT Garlic Aioli
  • 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 12 fresh basil leaves, slivered


  1. Heat oven to 400ºF.
  2. Use paring knife to cut 6 crosswise slits into top of each chicken breast, being careful to not cut all the way through to bottom of chicken. Place, cut sides up, in 10×7-inch baking dish sprayed with cooking spray.
  3. Stack mozzarella slices; cut in half, then cut each half into 6 pieces. Cut tomato into 12 thin slices, then cut each slice in half. Fill each slit in chicken breasts with 2 cheese pieces and 1 tomato piece.
  4. Mix aioli and pesto sauce until blended; brush onto chicken. Sprinkle with Parmesan.
  5. Bake 18 to 20 min. or until chicken is done (165ºF). Sprinkle with basil.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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