At some point you have come across a recipe for Hasselback Potatoes on the internet. These delicious potatoes were created by a Swedish chef and feature whole potatoes that have been thinly sliced halfway through leaving the slices still attached to the potato. The slices are then fanned out and the potato is brushed with butter before baking. This makes each slice nice and crisp.
There are tons of recipes out there featuring stuffed Hasselback potatoes (picture the same thinly sliced potato but with lots of cheese stuffed between the slices). However, if you follow a low carb or keto diet then potatoes are the last thing you will be making. However, this same technique can be easily applied to chicken to create some delicious versions of Keto Hasselback Chicken.
Slicing into a boneless chicken breast allows it to cook quickly and evenly. Stuffing it makes it a delicious meal that is quick to put together and can be turned into a fast, easy lazy keto meal by adding your favorite low carb side.
You can easily create lots of Hasselback chicken variations. You simply vary the seasoning and stuffing items based on the flavor combination you are making. I often marinate my chicken first. It adds even more flavor to the chicken.
Gather your ingredients together. I used a store bought pesto sauce but if you have a favorite homemade recipe use that instead.
I purchased fresh mozzarella cheese shaped into a log so I would have uniform slices of cheese. Slice your tomatoes thin or thick. I cut the cheese and tomato slices in half to make them fit into the cuts in the chicken easier.
Start by making 4 or 5 cuts into each chicken breast. Don’t cut all the way through. You want to cut through but leave about 1/4 to 1/2 an inch uncut from the bottom.
Generously spread your pesto sauce all over the chicken. Make sure to get some in between each cut.
In each cut add a slice of mozzarella cheese and a slice of tomato. If you have fresh basil leaves add one to each slice as well.
Bake the chicken in a 400F oven for about 25 minutes or until the juices run clear and the internal temperature of the chicken is 165 F.
Remove the chicken from the oven and serve with your favorite low carb vegetables, salad, keto/low carb pasta or your favorite low carb bread.
Spoon the pesto sauce in the pan back over the chicken if desired. If you are serving this with your favorite keto or low carb pasta then spoon the pesto sauce over that as well.
If there is any left over chicken it tastes delicious diced up and served over your favorite salad greens. Top it with Italian dressing and cubes of fresh mozzarella cheese.
Keto Hasselback Caprese Chicken
Stuff with fresh mozzarella and tomato slices. Add a fresh basil leaf in between the cheese and tomato slices for even bigger flavor.
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Servings: 3 to 4 servings
Calories: 460kcal
Ingredients
- 3 to 4 boneless skinless chicken breasts
- 8 ounces or more fresh mozzarella cheese cut into thin slices
- your favorite pesto sauce
- 2 medium fresh tomatoes cut into thin slices
- salt and pepper
Instructions
- Preheat the oven to 400 F.
- Line your pan with foil for an easier clean up.
- Make 4 or 5 cuts into the chicken but do not cut all the way through. Stop cutting about 1/4 to 1/2 an inch from the bottom of the chicken.
- Sprinkle with salt and pepper to taste.
- Brush the pesto sauce over the top of the chicken making sure to get in between the slices.
- Place a slice of cheese and a slice of tomato between each cut in the chicken breast.
- Bake for 25 minutes or until the internal temperature of the chicken is 165 F.
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 5g | Protein: 52g | Fat: 25g | Sodium: 600mg | Fiber: 1g
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Nutritional information for a 4 ounce boneless, skinless chicken breast, 1 ounce of pesto sauce and 2 ounces of mozzarella and tomatoes. Remember to add in any of the carbs from the side dishes you have with your chicken when calculating the carbs for your meal.
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Have used this method a couple of times, and it really is fool proof.This is my go to recipe for grilling chicken for one.