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Photo of Italian-style hasselback chicken by WW

Italian-style hasselback chicken

6 - 11
PersonalPoints™ per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
This Italian-inspired dish of chicken stuffed with pesto,mozzarella and tomato makes a great midweek meal, but is also special enough for entertaining

Ingredients

New potatoes, raw

500 g, halved

Olive Oil

½ tablespoons

Garlic

3 clove(s)

Chicken breast, skinless, raw

4 medium

Green Pesto

2 tablespoons, level

Light Mozzarella

250 g, cut into 14 equal slices

Tomato

4 large, cut into 14 equal slices

Green Beans

300 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large roasting tin and drizzle with half the oil. Add the garlic, season, and roast for 30-35 minutes until golden.
  2. Meanwhile, line a second roasting tin with baking paper. Cut each chicken fillet with the Hasselback Cutter to make 7 deep cuts about three-quarters of the way through, and transfer to the prepared tin. Spread a little of the pesto into each cut. Cut each slice of mozzarella and tomato in half (so you have 14/28 of each) and tuck a slice of each into the cuts. Bake for 25 minutes, until the chicken is cooked through and the mozzarella is melted.
  3. Meanwhile, bring a pan of water to the boil, add the beans and cook for 3-4 minutes until tender. Drain and serve with the hasselback chicken and potatoes.

Notes

Leave out the potatoes and serve with oven-baked butternut squash chips if you like

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