Hasselback antipasto chicken breast parmesan

Lately I’ve been on an Italian food kick.

I keep craving it.

Something I truly love is a good chicken parmesan – fried golden brown cutlets, drowning in marinara sauce, and oozing with mozzarella cheese.

This was something I needed to eat. I didn’t have any chicken cutlets, only chicken breasts – and I did not feel like pounding them out. I had an abundance of fresh basil and fresh tomatoes from my yard that I wanted to use, and I also have a ton of homemade sauce that my husband froze in batches a few weeks ago. Mozzarella cheese? Check. I also noticed that I had some bonus pepperoni in my cold cut drawer. This was gonna be good.

In my efforts to lighten up my food, I decided to revamp the chicken parm we all know and love. I went the low-carb route, and didn’t use breadcrumbs or fry the chicken… and it was still delicious.


What you’ll need:

4 boneless skinless chicken breasts, fat removed

5-7 tomatoes, sliced into rounds

bunch of fresh basil (around 20 leaves) washed and dried

16 oz. marinara sauce (homemade, store bought, whatever)

18-20 slices of pepperoni

1/3 cup grated parmesan cheese

1 cup shredded mozzarella cheese

salt and pepper to taste


hasselback parm ingredients
get your stuff ready!
home grown tomatoes are the best.


Preheat your oven to 375 degrees F, and in the meantime, start prepping your food. Begin by cutting slits in the tops of the chicken breasts, around 4-5 slits per piece. Salt and pepper the chicken.


raw chicken


Next, stuff each slit with 1 slice of pepperoni, 1 slice of tomato, and 1-2 leaves of fresh basil.




Pour around 1/2″ of marinara sauce on the bottom of a lightly greased casserole dish, and nestle the chicken breasts on top of the sauce.


nestled in sauce


Pour the remainder of the sauce over the chicken, and sprinkle the grated parmesan cheese on top.


cold romano


Pop the chicken in the oven for 30 minutes. When you take it out, it will look like this:


melted romano


At this time, top your chicken with the shredded mozzarella.


cold mozz


Bake for another 15 minutes, until the cheese is all melted and the chicken is cooked through.


hasselback chicken parm


Time to dig in! I ate my chicken with a side salad, but my husband insisted on eating spaghetti. Garnish with some fresh basil, and voila!


hasselback chicken
hasselback antipasto chicken parm with spaghetti… complete!




<3 LB

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female. food enthusiast. physics teacher. wife. gym rat.

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