Our hasselback chicken traybake with pesto, mozzarella and sun-dried tomatoes makes a quick midweek meal that's easily doubled or halved. Plus, it has just over 300 calories
Ingredients
4 skinless chicken breasts
1 ball mozzarella, thinly sliced
4 sun-dried tomatoes, sliced
leaves a handful basil
olive oil
4 tbsp fresh pesto
Step by step
Heat the oven to 200C/fan 180C/gas 6. Cut slashes into the chicken breasts widthways, about 2cm apart. Go about two-thirds through the chicken – you don’t want to cut all the way.
Add a thin slice of mozzarella, a thin slice of tomato and a basil leaf to each cut and add to a baking tray. Season and drizzle with olive oil. Bake for 15-20 minutes until the chicken is cooked and the cheese has melted. Drizzle over the pesto and a few more basil leaves. Serve with a green salad and pasta or potatoes.
