This Tomato Mozzarella Hasselback Chicken is such an easy way to turn simple chicken breasts into a delicious meal for the whole family.
Each chicken breast is sliced and filled with juicy tomato and mozzarella, then baked until tender with all that lovely melted cheesy goodness. It's simple, fresh and perfect with your favourite sides for an easy dinner.
Calories in Tomato Mozzarella Hasselback Chicken
This recipe serves 3 and is 350 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Chicken breasts: Use boneless skinless chicken breasts that are a similar size, so they cook evenly. Slice carefully across the top to create the hasselback cuts, making sure not to cut all the way through.
- Tomatoes: Choose large, firm tomatoes such as beefsteak tomatoes, as they are easier to slice and tuck into the cuts in the chicken.
- Fresh mozzarella: Fresh mozzarella melts beautifully and pairs perfectly with the tomato. Slice it thinly so it fits easily into the cuts in the chicken.
- Balsamic vinegar: Adds a lovely tangy sweetness that works so well with the tomato and mozzarella.
- Paprika: Use sweet paprika rather than smoked, as it gives colour and a mild warmth without overpowering the fresh flavours.
- Salt and black pepper: Simple seasoning to bring out the flavour of the chicken, tomato and mozzarella.
- Fresh Italian parsley: Adds a fresh finish once the chicken is baked.
- Olive oil spray: Helps the chicken bake nicely without needing lots of added oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is easy to adjust with different cheeses, seasonings or extra fillings, depending on what you have in.
- Swap the mozzarella: Fresh mozzarella works really well, but you can also use reduced-fat mozzarella, cheddar, provolone, gruyere or another good melting cheese.
- Try different vegetables: Spinach, sautéed mushrooms, roasted peppers, thinly sliced courgette, red onion or pickled jalapeños can all work well tucked into the cuts with the cheese.
- Add pesto: A little basil or red pesto brushed over the chicken or tucked into the cuts with the tomato and mozzarella adds lots of flavour.
- Try different herbs: Fresh basil, oregano or thyme all work well with the tomato and mozzarella.
- Add a little heat: Sprinkle over some chilli flakes or add a pinch of cayenne with the paprika.
- Use different protein: Boneless skinless chicken thighs can be used, but they won't work as well for the hasselback slices. Instead, top them with the tomato and mozzarella before baking. You could even use boneless pork chops, go for a thick cut so it is easier to add the cuts for the fillings.
Tips for Perfect Hasselback Chicken
- Use similar-sized chicken breasts: This helps them cook at the same time and prevents smaller pieces from drying out.
- Slice carefully: Place each chicken breast on a board and cut slices across the top, stopping before you reach the bottom. You want the chicken to stay joined together.
- Don't cut too thin: Leave enough space between each cut so the chicken holds its shape once filled.
- Add the filling gently: Tuck a slice of tomato and mozzarella into each cut, being careful not to tear the chicken.
- Season well: Make sure the paprika, salt and pepper get over the top of the chicken and into some of the cuts for extra flavour.
- Do not overbake: Chicken breast can dry out if cooked too long, so bake until cooked through and the juices run clear. A meat thermometer is the best way to check.
- Let it rest: Leave the chicken for a few minutes before serving so the juices settle and the cheese is not too hot.
Side Suggestions
My favourite way to serve this is with some steamed broccoli and roasted skin-on baby potatoes. The potatoes are perfect for soaking up any juices from the chicken, while the broccoli keeps the plate simple and balanced.
It also works really well with rice, pasta or a simple mixed salad on the side. You could try it with herby garlic seasoned rice, your favourite pasta, roasted fennel and mixed peppers, roasted green beans, asparagus or even a low calorie ciabatta roll.
Storing, Freezing and Reheating
Storing
Allow any leftover chicken to cool, then store in an airtight container in the fridge for up to 3 days.
Freezing
This dish is best enjoyed freshly cooked, as the tomato and mozzarella can release extra moisture once frozen and reheated. If you do want to freeze it, wrap portions well or store in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat in the oven or air fryer until piping hot throughout. You can also reheat in the microwave, but the chicken may be end up overcooked.
More Chicken Recipes
Looking for some more chicken recipes? Check out these:
- Lebanese Chicken with Roasted Peppers and Rice
- Garlic Chicken and French Bean Tray Bake
- Chinese Salt and Pepper Chicken
- Chinese Lemon Chicken
- Feta Stuffed Chicken with Roasted Red Pepper Sauce
- Chicken with Creamy Mushroom Sauce
- Slow Cooked Chicken
- Chicken and Asparagus No Pastry Pie
- Chicken Drumsticks in a Peanut Sauce
- Chicken, Leek and Butternut Squash Bake
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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Recipe Card
Tomato Mozzarella Hasselback Chicken
This Tomato Mozzarella Hasselback Chicken turns simple chicken breasts into an easy family dinner with juicy tomato and melted mozzarella.
Ingredients
- 3 boneless skinless chicken breasts, raw (160g/5.6oz per breast)
- 2 large beefsteak tomato, halved and sliced
- 150g of fresh of mozzarella, sliced
- balsamic vinegar
- 3 teaspoons paprika (sweet not smoky)
- salt and black pepper
- freshly chopped Italian parsley
- olive oil spray
Instructions
- Preheat oven to 180c fan, 200c or 400f (gas mark 6)
- Make slits along the chicken breasts
- Stuff the half moons of tomato slices (skin facing up) into the slits on the chicken and then also stuff each slit with some mozzarella.
- Brush over the top of each chicken breast with some balsamic vinegar
- Sprinkle each chicken breast with one teaspoon of paprika and a good pinch of sea salt and black pepper.
- Spray over the top with some olive oil
- Place in the oven and bake for approx 25 mins.
- Take out at the 15 min mark and using the back of a fork, just push down into the slits any tomato that is sticking out. Sprinkle with freshly chopped Italian parsley and place back in the oven for the remaining 10 mins, until cheese is melted and golden and chicken is cooked through.
- Serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly
- ❄️ Freezer Friendly - - see storing, freezing and reheating section.
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Nutrition Information
Yield
3Serving Size
1 SERVINGAmount Per Serving Calories 350Total Fat 13gSaturated Fat 6gCholesterol 137mgSodium 513mgCarbohydrates 9gFiber 3gSugar 5gProtein 48g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Melanie Anne Ross says
Have had this for tea tonight and will definitely be making it again. I served it on a bed of butterbean mash and vegetables 🙂
Admin says
glad you enjoyed 🙂
Michelle says
Oh my goodness....yummmyyyy!!! What a fab way to brighten up boring ole chick breasts! Served with new season Irish new potatoes & dry friend courgette & mange tout 😉 very very tasty....I added a little dry basil before cooking, that was the only add on if my own....lush, Tks again for your recipe wizardry 🙂 xx won't let me give you 5 stars ??? But I do give it 5!
Shevy (Slimming Eats) says
I haven't made this for a while and your comment has just drawn it to my attention again, so guess what I plan on making this week 🙂 - so glad you enjoyed it.
Caz says
This is really easy and delicious ! Recommended 100% !!
corrinne says
This is a delicious way to serve what can sometimes be a rather plain piece of meat. Easy to prepare and pretty much goes with any veg or potato. A perfect dish for a slimmingworlder 🙂 I love it!!
Natalie says
Yummy! Highly recommend!
Fancied chicken but didnt know what I wanted with it, so I gave this a try. So glad I did. It was so quick and easy to make.
Glad it didn't have many ingredients, as I had a screaming toddler around my ankles lol.
Might of over did it with the Paprika though as it didn't have a recommend amount lol
I'll definitely be making this again xx
Shevy (Slimming Eats) says
I remember those days well. So glad you enjoyed it.
Rita Nichols says
Another firm favourite! Love this dish and so do the family. So quick and easy too!
Geri says
Delicious. Will definately make again. Lovely and fresh and the tomatoes made it moist. My chicken breasts can be over done sometimes. Thanks for sharing.
Shevy (Slimming Eats) says
It’s one of my favourite recipes with chicken breasts. So glad you enjoyed it. Thank you for commenting.
Kate says
Made this tonight and was really yummy. I added fresh basil leaves when serving for a real caprese taste. Only comment is that I had to cook chicken a lot longer than instructed as it wasn't cooked through. May be the breasts we're too close in the pan or were quite big though 🙂
Michelle says
Looks delicious! Do you use fresh mozzarella or grated for this?
Shevy (Slimming Eats) says
definitely use fresh mozzarella for this.
MARY GILMORE says
Of all the recipes this has to be the nicest ever that everyone absolutely loved. And so easy.
Siobhan (Slimming Eats) says
so glad to hear you really enjoyed this, thank you.
Dianne says
Tasty and juicy. I didn’t have sweet paprika, only smokey, so I omitted it.
I served it with Hasselback potatoes.
Heather Buckley says
Loved this ! Ever so simple but soo tasty !
Angela O'Reilly says
Had a ball of mozzarella needing used up and didnt know what to make... found this recipe it was absolutely lush simple and so so tasty