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Hasselback Antipasto Chicken Recipe (with Video)

Peanut-free, Chicken, Egg-free
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Discover our Hasselback Antipasto Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 18min


Chicken Recipe
- 4 Chicken breasts, boneless, skinless
- 4 prosciutto slices
- 4 pepperoncini peppers
- 4 provolone cheese slices
- 1 tbsp Olive oil
- Salt, to taste
- Pepper, to taste
- Italian seasoning
- Parmesan cheese
- pesto
- Parsley, for garnish
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1. Preheat your oven to 375°F (190°C).
2. Make Hasselback cuts: Place one chicken breast on a cutting board. Make parallel cuts across the chicken, about 1/2 inch apart, stopping about 1/4 inch before cutting through entirely. Repeat with the remaining chicken breasts.
3. Stuff the cuts: Take a slice of prosciutto and fold it into thirds. Insert it into one of the cuts in the chicken breast. Follow with a slice of pepperoncini and a slice of provolone cheese. Repeat for the other cuts and remaining chicken breasts.
4. Drizzle with olive oil. Place the stuffed chicken breasts in a baking dish. Drizzle them with olive oil and season with salt and pepper to taste. Sprinkle some Italian seasoning and Parmesan cheese on top for added flavor.
1. Transfer the baking dish to the preheated oven and bake for about 18-20 minutes or until the chicken is cooked through and the cheese is melted and golden brown.
1. Remove from the oven and let the chicken rest for a few minutes. Serve the Hasselback Stuffed Antipasto Chicken hot, garnished with additional Italian seasoning and drizzled with pesto if desired.
2. Enjoy.

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