Hasselback Mozzarella Chicken

This is my Italian version of hasselback chicken… stuffed with mozzarella cheese, covered in a delicious parsley garlic butter, and surrounded by halved cherry tomatoes and button mushrooms. 

Preheat your oven to 350

I start with 2 chicken breast. Slice a few slits about halfway through, deeper in the center. Season with salt and oregano.

I then pour my Garlic Herb Butter over them, careful to get a little bit into each cut.. what’s in this Garlic Herb Butter? melted butter with finely minced garlic, parsley and onion. 

*The strips on the sides in these photos are for the little ones

Stuff a slice of cheese in each slit. 

Surround your chicken with halved cherry tomatoes and mushrooms.

Just to go the extra mile I used a generous amount of this 6 cheese combination by Sargento.

Sprinkle your veggies with a little salt. Bake at 350 for about 2 hours until golden and bubbly on top! (Chicken should be 165 degrees F with meat thermometer)

What a delicious treat!!!


2-4 chicken breast

3 slices of mozzarella cheese per breast

4 tablespoons Butter melted with minced garlic, minced onion and parsley


Shredded cheese 

Vegetable; mushrooms and cherry tomatoes

  1. Cut 3 slits on each breast, season with salt and oregano 
  2. Brush (or saturate😉) each breast with garlic herb butter
  3. Put a slice of cheese in each slit
  4. Place whatever veggies you’d like around the meat and sprinkle with salt
  5. Optional, sprinkle shredded cheese over it all!
  6. Bake for 1-2 hours at 350 (temperature of 165F) 

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