Sheet Pan Mediterranean Hasselback Chicken

Prep the oven: Preheat the oven to 425°F and line a sheet pan with parchment paper or lightly grease it.
Prepare the chicken: Cut hasselback slits into each chicken breast, being careful not to slice all the way through.
1½ boneless skinless chicken breasts
Season the chicken: Stir together the olive oil, kosher salt, black pepper, garlic powder, paprika, and ½ teaspoon Italian seasoning. Brush the mixture all over the chicken, making sure it gets into the slits.
1 tablespoon extra virgin olive oil, 1½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon ground paprika, 1 teaspoon Italian seasoning
Stuff the chicken: Tuck the zucchini, tomato, and red onion slices into the slits of each chicken breast. Sprinkle with the remaining ½ teaspoon Italian seasoning.
1 small zucchini, 1 vine tomato, ½ red onion, 1 teaspoon Italian seasoning
Add the cheese: Sprinkle the mozzarella and Parmesan evenly over the chicken.
¼ cup freshly grated Parmesan, ½ cup freshly grated mozzarella
Bake: Bake for 17–20 minutes, or until the chicken reaches an internal temperature of 165°F.
Broil (optional): Broil for 30–60 seconds until the cheese is melted and lightly golden.
Serve: Garnish with fresh basil and serve warm.
Fresh basil