Mediterranean Hasselback Chicken with Couscous

Looking for something delicious to eat with Ainsley Couscous? Try these easy-to-make Hasselback Chicken breasts full of the flavours of the Mediterranean. Great for a mid-week meal or weekend lunch.


Heat oven to 200C/fan 180C/gas 6

Using a sharp knife cut slits in the chicken breasts about 1-2 cm apart and ¾ of the way down – taking care not to go all the way through. Aim for about 4-5 cuts depending on the size of your chicken breast. Stuff each cut with a slice of mozzarella, a basil leaf and one or two slices of tomato. Place on a lightly oiled or lined baking tray, season and drizzle with olive oil. Sprinkle each breast with oregano, chilli flakes (if using) and bake in the oven for 20-25 minutes or until the chicken is cooked through.

Meanwhile prepare the Couscous according to packet instructions and fluff with a fork to separate the grains. Serve the couscous with the Hasselback chicken and a simple side salad.



  • 2-3 large chicken breasts, skinless
  • 1 mozzarella ball, thinly sliced
  • fresh basil leaves
  • 6-8 sun-blushed tomatoes, sliced
  • salt and freshly ground black pepper
  • olive oil
  • pinch of dried oregano
  • pinch of dried chilli flakes (optional)
  • 1 x packet of Ainsley Harriott Couscous (Tomato & Chilli or Sundried Tomato & Garlic work well)