Hasselback pizza-stuffed chicken

Updated at: Tue, 12 Mar 2024 17:31:39 GMT

Step 1

Core tomato and cut into ½" dice. Trim zucchini ends, halve lengthwise, and cut into ½" half-moons. Remove stems and seeds, and cut bell peppers into ½" rings.

Step 2

Pat chicken dry. On a separate cutting board, carefully slice chicken four times across the top, making sure not to cut all the way through. Place chicken on prepared baking sheet.

Step 3

Evenly spread pesto on chicken, spreading in between slits. Season with half the chimichurri seasoning and a pinch of salt and pepper. Fill slits with pepperoni. Fold pepperoni in half, if necessary. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-17 minutes. While chicken roasts, continue recipe.

Step 4

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini, bell peppers, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes. Add tomatoes, ¼ tsp. salt, a pinch of pepper, and minced garlic and lemon basil. Stir occasionally until fragrant and tomatoes are heated through, 2-3 minutes. Remove from burner.

Step 5

After 12-17 minutes, carefully remove baking sheet from oven. Top chicken evenly with mozzarella. Roast again in hot oven until cheese is melted, 3-5 minutes. Carefully remove from oven. Plate dish as pictured on front of card, garnishing vegetables with Parmesan.

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