• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Wine a Little, Cook a Lot
  • Home
  • About
    • Privacy Policy & Disclosure
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Hasselback Peach Caprese Chicken

Yum

August 27, 2019 by Wine a Little Cook A Lot 4 Comments

Jump to Recipe
Share this recipe!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

Hasselback peach caprese chicken is stuffed with mozzarella, peaches & basil, baked in the oven and drizzled with balsamic for an easy low carb dinner.

A white baking dish lined with brown parchment paper with 4 pieces of hasselback peach caprese chicken breasts that have been baked in the oven. They're drizzled with balsamic and have fresh basil and melted mozzarella. There's a small dish of fresh basil and peach slices in the background.

I’ve been a little crazy over juicy summer peaches these days.  Can you tell by my grilled peach and pesto quinoa and Tuscan panzanella salad?

Something about juicy peaches paired with basil and balsamic in the summer is absolutely delicious.

This easy Hasselback peach caprese chicken is stuffed with juicy peach slices, fresh basil leaves and creamy mozzarella.  It’s baked in the oven and drizzled with balsamic glaze for a low carb, healthy dinner that’s also Keto approved.

A deliciously simple summer dinner recipe :).

We’re at the 55-day mark for the wedding.  HOLY COW how did that happen?

Trying to get all those Pinterest projects done, wedding invitations and all that other good stuff. 

I’m also buckling down and trying to be as healthy as possible so I can feel good in my wedding dress, but it’s so hard when I’m taste testing cupcake and pie recipes…

Cue this Hasselback peach caprese chicken: it’s a low carb, clean eating recipe that doesn’t sacrifice flavor.

A baking dish lined with brown parchment with raw chicken breasts that have been marinated and stuffed with fresh peach slices, basil and mozzarella. There's a small wooden cutting board in the background with fresh peach slices, basil and mozzarella.

How to make hasselback peach caprese chicken?

  1. Marinate the chicken breasts in an easy balsamic marinade for at least an hour or overnight.

  2. Once the chicken is marinated, make slits in each chicken breast.  Use a small paring knife to make a horizontal slit about ¾ of the way through the chicken.  Be careful not to go all the way through.  Depending on the size of your chicken, you’ll need about 4-5 slits per breast.

  3. Stuff each slit with 1 slice of peach, piece of mozzarella and a fresh basil leaf.  Repeat with each slit on each piece of chicken.

  4. Bake at 400 for 25-30 minutes or until chicken is cooked all the way through.

  5. Drizzle with balsamic glaze and extra fresh basil and serve.

Hasselback caprese chicken can be prepared up to 1 day before and baked the next day.  If you want the mozzarella cheese a little golden brown, you can turn the broiler on and bake for 1-2 minutes. 

Aside from being quick and easy, this healthy stuffed caprese chicken is keto approved and low carb. 

Perfect for someone like me trying to stay healthy and fit for their first wedding dress fitting (eeeekkkk)

Oven baked peach caprese chicken that's stuffed with melted mozzarella, fresh basil and peach slices. It's drizzled with balsamic and has fresh basil sprinkled on top along with black pepper.

What to serve with oven baked stuffed caprese chicken?

  • Caprese Quinoa Salad
  • Grilled Vegetables
  • Balsamic Zoodles

Looking for more Hasselback chicken recipes?

Try these 13 Quick and Easy Hasselback Chicken Recipes

 

Continue to Content
A white baking dish lined with brown parchment paper with 4 pieces of hasselback peach caprese chicken breasts that have been baked in the oven. They're drizzled with balsamic and have fresh basil and melted mozzarella. There's a small dish of fresh basil and peach slices in the background.

Hasselback Peach Caprese Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour
Total Time: 1 hour 40 minutes

Hasselback peach caprese chicken is stuffed with mozzarella, peaches & basil, baked in the oven and drizzled with balsamic for an easy low carb dinner.

Ingredients

  • 4 Chicken Breasts
  • ¼ cup Olive Oil
  • 1/3 cup Balsamic Vinegar
  • Juice of Half Lemon
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dried Basil
  • 2 Garlic Cloves, minced
  • 2 Peaches, pitted and cut into thin slices (peeled if desired)
  • 8 oz. Fresh Mozzarella, cut into thin slices
  • ½ cup Fresh Basil, about 20 leaves
  • Balsamic Glaze, for serving

Instructions

  1. Place chicken breasts in a large zip lock bag. In a small bowl combine olive oil, balsamic vinegar, lemon juice, salt, pepper, dried basil, and garlic. Pour over chicken and let marinate for at least 1 hour or overnight.
  2. Preheat oven to 400 degrees. Line a baking sheet or large baking dish with parchment paper (or aluminum foil), set aside.
  3. Remove marinated chicken and place on cutting board. Using a small paring knife, make slits horizontally in each chicken, being careful not to go all the way through. You should have 4-5 slits per chicken breast.
  4. Stuff each slit with a peach slice, piece of mozzarella, and a basil leaf. Repeat with remaining slits on each piece of chicken.
  5. Bake for 25-30 minutes or until temperature on thermometer reads 165 degrees F.
  6. Serve warm with balsamic drizzle and extra basil on top.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag @winealittlecookalot on Instagram and hashtag it #winealittlecookalot

© Wine a Little Cook A Lot
Cuisine: American / Category: Dinner
Share this recipe!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

Filed Under: Dinner, Healthy Tagged With: capresechicken, easysummerrecipes, ketorecipes, lowcarbdinner

Previous Post: « Summer Panzanella Salad with Peaches
Next Post: Peach-Blueberry Lavender Crostata »

Reader Interactions

Comments

  1. Alexandra @ It's Not Complicated Recipes

    August 28, 2019 at 7:14 am

    Your recipes are always inviting and delicious, Alyssa 🙂 I love the sound of this!

    Reply
    • Wine a Little Cook A Lot

      August 29, 2019 at 1:31 am

      Thank you so much 🙂

      Reply
  2. Food Duchess

    August 27, 2019 at 9:37 pm

    All these sweet flavors pair so wonderfully with chicken breast! Love this!

    Reply
    • Wine a Little Cook A Lot

      August 29, 2019 at 1:31 am

      Thank you! 🙂

      Reply

Did you Make this Recipe? Comment below! Cancel reply

Primary Sidebar

Hey Foodie!

Wine a Little Cook A Lot

Hi there! I’m Alyssa…a Rhode Island native and proud born foodie. Thanks for visiting my food blog aka my sanity and safe haven :). I’m super excited to share my recipes with you and hope to keep you coming back for more! Read More…

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Social Menu Bar

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
  • YouTube
  • Home
  • About
    • Privacy Policy & Disclosure
  • Recipes
  • Contact

Footer

winealittlecookalot

Alyssa|Food Blogger
SHEET PAN ASIAN CHICKEN & BROCCOLI. Easy 💚 Fla SHEET PAN ASIAN CHICKEN & BROCCOLI. 
Easy 💚 Flavorful 💚 Made in one pan 💚
Chicken thighs are glazed with a yummy Asian sticky sauce and baked until crispy, yet juicy 😋. Serve with a side of rice or whatever your little heart desires 😎. Get the recipe by clicking the link in my profile @winealittlecookalot 
.
.
#winealittlecookalot #buzzfeast #buzzfeedfood #tasteofhome #foodgawker #foodstagram #foodiesofinstagram #sheetpandinner #chickensofinstagram #feedfeed #eatingfortheinsta #forkyeah
Staying in this Valentine’s Day? Treat your hun Staying in this Valentine’s Day?  Treat your hunny, husband, girlfriend, best friend, dog friend or even just yourself to these homemade chocolate & red wine cupcakes 😍:
🍷chocolate cupcakes
🍷red wine infused ganache 
🍷raspberry whipped cream frosting 
Get the recipe by clicking the link in my profile @winealittlecookalot or DM me for it 🥰
.
.
#winealittlecookalot #cupcakesofinstagram #valentinesdaytreats #redwine🍷 #chocoholic #buzzfeast #buzzfeedfood #feedfeedbaking #foodblogfeed #foodgawker #thekitchn
What’s better than a crockpot Sunday dinner? Po What’s better than a crockpot Sunday dinner?  Pork tenderloin is stuffed with spinach, pepperoni & mozzarella and slow cooked in a hearty tomato sauce with potatoes, cannellini beans & carrots 😋. Get the recipe by clicking the link in my profile @winealittlecookalot ❤️.
.
.
#slowcookermeals #sundaydinner #crockpotmeals #porktenderloin #yummy #winealittlecookalot #foodstagram #deliciousness #eatnowthinklater
Made this for dinner tonight. Forgot how darn goo Made this for dinner tonight.  Forgot how darn good it is (shoulder pat, shoulder pat). BBQ Bacon wrapped meatloaf stuffed with caramelized onions, mushrooms and cheddar 🤤👌🏼. Get the full recipe by clicking the link in my profile @winealittlecookalot 
.
.
#winealittlecookalot #meatloaf #baconwrapped #foodbeast #foodblogfeed #foodgawker #food52grams #forkyeah #nomnom #instayum #foodiesofinstagram
Load More... Follow on Instagram

About Alyssa

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Thanks for visiting my blog! My recipes will hopefully inspire you to whip up something delicious and dance a little in your own kitchen :) Read More…

My Favorites

Air fried apple fritters on top of a cooling rack with parchment paper. They're dripping with brown butter glaze. There's a cup of coffee and red apple in the background with two whole cinnamon sticks.
A platter with crockpot corned beef, that’s tender and falling apart. Chunky potatoes, onions and carrots are on one side and fried green cabbage is on the other side. An easy and traditional St. Paddy’s day recipe.
A white bowl of homemade cauliflower gnocchi that have been pan fried and golden. They’re a copy cat version of Trader Joe’s

Copyright © 2021 Wine a Little, Cook a Lot on the Foodie Pro Theme