Hasselback chicken tray bake

25 MINUTES | SERVES 4 | EASY | LC
This recipe is easily doubled or halved.
skinless chicken breasts 4
mozzarella 1 ball, thinly sliced
sun-dried tomatoes 4, sliced
basil leaves a handful
olive oil
fresh pesto 4 tbsp
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.
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.
PER SERVING 301 KCALS | FAT 16.4G | SATURATES 6G | CARBS 1.5G
SUGARS 1.1G | FIBRE 0.5G | PROTEIN 36.5G | SALT 0.8G

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