PRIMAVERA HASSELBACK CHICKEN

Caramelized Garlic Infused Olive Oil • Black Garlic Sea Salt • Wild Garlic Dried Herb Blend • Barrel Aged Dark Balsamic

Servings: 8 • Prep Time: 15 mins • Cook Time: 45 mins

Say hello to an easy, flavorful dinner! Tender chicken breasts are stuffed with fresh veggies and gooey mozzarella, making each bite a burst of flavor. Seasoned with our Caramelized Garlic Infused Olive Oil, Black Garlic Sea Salt, and Wild Garlic Dried Herb Blend — a weeknight win that’s impressive enough for guests!

Ingredients:

4 Chicken Breasts

2½ tsp Black Garlic Sea Salt, divided

2 tsp Freshly Ground Black Pepper

1 Zucchini, thinly sliced

1 Yellow Squash, thinly sliced

3 Tomatoes, thinly sliced

1 Red Onion, thinly sliced

Fresh Mozzarella, sliced

¼ cup Caramelized Garlic Infused Olive Oil — also available in 250ml, 500ml, 750ml

2 Tbsp Barrel Aged Dark Balsamic Thick Sweet Vinegar — also available in 250ml, 500ml, 750ml

2 Tbsp Wild Garlic Dried Herb Blend

Fresh Parsley, chopped, to finish

Directions:

1. Preheat oven to 375°F.

2. Cut 5-6 slits across the top of each chicken breast (hasselback-style), about ¾ of the way through — don’t cut all the way down.

3. Season each breast generously with ½ tsp Black Garlic Sea Salt and black pepper, making sure to season inside the slits.

4. Thinly slice the zucchini, yellow squash, tomatoes, and onion using a sharp knife or mandoline.

5. Stuff each slit, alternating with slices of zucchini, squash, tomato, onion, and mozzarella. Place on a lined or greased baking sheet.

6. In a small bowl, combine Caramelized Garlic Infused Olive Oil, Barrel Aged Dark Balsamic, Wild Garlic Dried Herb Blend, and remaining ½ tsp Black Garlic Sea Salt. Pour over the chicken.

7. Bake for 35-45 minutes until the chicken is cooked through and no longer pink in the center. Garnish with chopped parsley and enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.