One-Pan Italian Hasselback Chicken And Rice
3-4 large chicken breasts (I used 3 large breasts that weighed 2.25 pounds total) * 8 oz mozzarella cheese (You want a block, not the shredded type.) * 2 smaller tomatoes (I used tomatoes on the vine.) * 1x 28 oz can crushed tomatoes * Italian seasoning * 2 cups white rice
Preheat the oven to 400 f. Place a thin layer of crushed tomatoes into the bottom of the baking dish. Place the rice and the rest of the crushed tomatoes into a mixing bowl and combine thoroughly. Spread the rice mixture evenly across the bottom of the baking dish. Use the knife to create equally spaced pockets, or slits, in each chicken breast. Do not cut all the way through the chicken. You don't want the pockets too close together or too far apart, so you should look to have between 4-5 slits depending on the size of the breast. Cut thin slices of mozzarella off of the block of cheese. You'll want approximately half as many slices as there are slits in all of the chicken breasts. Cut each of the slices in half from side to side, making 2 short and wide slices out of each full slice. Cut the tomatoes into thin slices. Cut each of the tomato slices in half. Place a half slice of cheese and a half slice of tomato into each pocket that you cut in the chicken breasts. Place the stuffed chicken breasts on top of the rice mixture. Sprinkle Italian seasoning across the entire baking dish to taste. I used about 2 tbsp. Take what's left of the block of mozzarella cheese and use the cheese grater to shred it across the entire contents of the baking dish. Cover the baking dish with aluminum foil. Bake in the oven for 30 minutes. Serve immediately.