Mediterranean Hasselback Chicken with Italian Couscous
Looking for something delicious to eat with our Italian-style grains? Try these easy-to-make Hasselback Chicken breasts full of the flavours of the Mediterranean. They’re a perfect match for the punchy pesto and olives in our couscous. 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 Pesto 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)