Caprese Hasselback Chicken

• 4 boneless skinless chicken breasts
• 8 oz. fresh mozzarella
• 2 vine ripe tomatoes
• 12 fresh basil leaves
• Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 350°F.

Line a sheet tray with foil and spray with non-stick spray. Unwrap the fresh mozzarella and cut into ¼-inch thick slices. Cut each slice in half so you have half-moon shaped pieces of mozzarella and set to the side. You will need 3 half-moons per chicken breast (12 total).

Wash and cut the tomato into ¼-inch slices. Cut each tomato slice in half so you have half-moon shaped slices of tomato and set to the side. You will need 3 half-moons per chicken breast (12 total).

Place the chicken onto the cutting board. If you have two chicken breasts attached at the keel lay them flat on the board and cut along both sides of the fat line and discard. Trim each breast for any extra fat or bone fragments left behind.

Make 3 angles cuts into each breast about 1 inch apart from each other for stuffing with cheese and tomato: Working with one breast at a time and starting at the thickest part of the breast, make angled slices into the top of the breast by cutting into the chicken but not cutting through, being sure to leave ¼-inch of chicken on the bottom to keep the breast attached.

Drizzle each chicken breast with oil and season liberally with salt and pepper. Place each seasoned chicken breast onto the sheet tray for stuffing. Place a slice of mozzarella onto a slice of tomato and top with one basil leaf. Starting with the pocket on the thin end, place the mozzarella tomato stack into the pocket of the chicken breast and close the pocket over, repeating for the remaining pockets moving from one end to the other.

Transfer the chicken to the oven and bake 20-30 minutes depending on the thickness of the chicken breasts. They are done when they reach an internal temperature of 165°F. Remove from oven and let the chicken rest 3-4 minutes before plating and serving.