Biazzo. Delivering the preferred taste.
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Hasselback Chicken Caprese
4 chicken breasts, boneless, skinless
2 tomatoes on the vine, sliced, cut into half moons
1 lb Biazzo Sliced Fresh Mozzarella, sliced into ¼” rounds, cut into half moons
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Arugula, for serving
Fresh basil, for serving
Balsamic Glaze, for serving
Preheat the oven to 375 degrees.
Trim any excess fat from the chicken breasts.
Using a sharp knife, cut slits down the length of each chicken breast. Slice halfway into the flesh of the chicken, being careful not to cut completely through.
Place a slice of Biazzo Sliced Fresh Mozzarella and tomato into each slit.
Place the chicken on a cookie sheet lined with foil.
Drizzle the chicken with the oil and season with salt and pepper.
Cook until the chicken reaches 165 degrees, about 35 minutes.
Serve over a bed of arugula and garnish with basil and a drizzle of balsamic glaze.