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Main Dish
8
15 minutes
45 minutes
Olivelle
This easy Primavera Hasselback Chicken is packed with fresh veggies and creamy mozzarella for a super easy weeknight dinner! Seasoned with our favorite Caramelized Garlic Olive Oil, Black Garlic Sea Salt, and Wild Garlic Dried Herb Blend for the perfect savory punch!
4 Chicken Breasts
2 ½ tsps Black Garlic Sea Salt
2 tsp Freshly Ground Black Pepper
1 Zucchini
1 Yellow Squash
3 Tomatoes
1 Red Onion
Mozzarella
¼ cup Caramelized Garlic Extra Virgin Olive Oil
2 Tbsp Barrel Aged Dark Balsamic Vinegar
2 Tbsp Wild Garlic Dried Herb Blend
Chopped Parsley, to finish
Preheat the oven to 375F. Cut 5-6 slices evenly along the chicken breast in the chicken breast, leaving about an 1/8th in attached at the bottom.
Season each chicken breast generously with ½ tsp salt and pepper, making sure to season inside the cuts.
Use a sharp knife or mandaline to thinly slice the zucchini, yellow squash, tomatoes, and onion.
Stuff the cuts with the zucchini, yellow squash, tomato, onion, and mozzarella. Set chicken on a baking sheet.
In a small bowl combine oil, vinegar, wild garlic, and remaining ½ tsp salt. Pour mixture all over the chicken.
Place in the oven and bake for 35-45 minutes or until the chicken is no longer pink
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