Ham & Smoked Mozzarella Hasselback Chicken

This Ham & Smoked Mozzarella Hasselback Chicken is so full of flavor you won't believe it. Because it's a sheet pan dinner, it's fast, easy, and full of healthy vegetables.
Course Dinner
Cuisine American
Keyword fast and easy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 336kcal


  • 1 pound skinless-boneless chicken breast fillets (4) (16 oz/ 454 g)
  • salt and pepper
  • 3 ounces deli ham, sliced into strips (85 g)
  • 4 ounces smoked mozzarella cheese, 2 oz sliced thinly and 2 oz grated (113 g)
  • 4 teaspoons chipotle mustard or Dijon mustard (20 ml)
  • 1/4 cup pork rinds crushed, (1/4 oz/ 7 g)
  • 1 teaspoon Garlic And Herb Seasoning Blend, or your favorite (5 ml)
  • Roasted Marinated Vegetables
  • 8 ounces mushrooms, quartered or sliced (227 g)
  • 8 ounces asparagus trimmed, (227 g)
  • 8 ounces whole cherry or grape tomatoes (227 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon red wine vinegar (15 ml)
  • 1 clove garlic, minced (5 g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Prep: Preheat oven to 425 degrees and place oven rack in middle position. Line a sheet pan with foil. Mix the seasoning with the crushed pork rinds. Trim the vegetables if needed.
  • Marinated Vegetables: Mix the ingredients for the vegetable marinade. Put asparagus, mushrooms and tomatoes into a shallow container and toss with the marinade.
  • Chicken: Slice the ham into 1 centimeter - 1/2 inch strips. Thinly slice about 2 ounces of the cheese and grate the rest. Season the chicken breasts with salt and pepper on all sides. Make 6 deep cuts in each chicken breast. Stuff the strips of ham into each cut in each breast. Next, put a piece of cheese into each cut. Smear a teaspoon of mustard on each breast. Divide the shredded cheese among the chicken, sprinkling on top. Sprinkle with the seasoned pork rinds.
  • Sheet Pan: Arrange the chicken so that there is room for the vegetables. I grouped my asparagus together, my mushrooms together and my tomatoes together. Lightly salt and pepper the veggies and chicken on the pan.
  • Bake: Bake the chicken for 20-30 minutes or until the chicken is cooked through (160 degrees on an instant read thermometer).
  • Serve: Divide the chicken and vegetables among four plates.


Calories: 336kcal | Carbohydrates: 9g | Protein: 34g | Fat: 18g | Fiber: 2g