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Have you ever made chicken the "hasselback" way? What you get is juicy and tender chicken breasts stuffed with creamy mozzarella, fresh basil and sugar-free homemade marinara sauce, all baked to perfection in even more marinara sauce.
This is a great summer dish in just 30 minutes! You can serve it with some Palmini noodles, zucchini noodles or cooked spinach. All of these options are ultra low in carbs and won't add up to more than 8 to 9 grams of net carbs per serving.
For a Greek inspired recipe, make sure to also check our Keto Spinach & Feta Hasselback Chicken. For a dairy-free option, check out my Keto Pumpkin & Sage Hasselback Pork and feel free to use chicken breasts instead.
Remember, everyone has different dietary needs so it's only natural that you may need to adjust the macros in this recipe. Maybe you need less protein or you want to add a simple salad. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
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Hands-on Overall
Serving size 1 breast + marinara sauce
Nutritional values (per 1 breast + marinara sauce)
Net carbs6.8 grams
Protein51.8 grams
Fat38.7 grams
Calories595 kcal
Calories from carbs 5%, protein 36%, fat 59%
Total carbs8.6 gramsFiber1.8 gramsSugars4.5 gramsSaturated fat9.6 gramsSodium919 mg(40% RDA)Magnesium70 mg(18% RDA)Potassium780 mg(39% EMR)
Ingredients (makes 2 servings)
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat dry the chicken breasts with a paper towel.
- Cut 5 to 7 slits into the top of each chicken breasts, about 1 cm (1/2 inch) apart. To make sure that you don’t accidentally cut right through the chicken, place a wooden spoon or other implement next to the chicken to use as a guide.
- Slice the mozzarella. Using a spoon and your fingers, stuff the slits with slices of mozzarella, basil and some marinara sauce. Season with salt and pepper.
- Add the remaining marinara sauce to a small tray and top with the chicken breasts. Bake for 20 to 25 minutes, until the chicken is cooked through (an instant-read thermometer into the thickest part reads 79 °C/ 165 °F and the cheese is bubbling and lightly browned.
- Finally, broil under the grill for another 5 minutes until browned.
- Serve with Palmini noodles, zucchini noodles or cooked spinach. To store, place in a container and refrigerate for up to 3 days.
Hasselback Caprese Chicken
Step by Step
Ingredients
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat dry the chicken breasts with a paper towel.
- Cut 5 to 7 slits into the top of each chicken breasts, about 1 cm (1/2 inch) apart. To make sure that you don’t accidentally cut right through the chicken, place a wooden spoon or other implement next to the chicken to use as a guide.
- Slice the mozzarella. Using a spoon and your fingers, stuff the slits with slices of mozzarella, basil and some marinara sauce. Season with salt and pepper.
- Add the remaining marinara sauce to a small tray and top with the chicken breasts. Bake for 20 to 25 minutes, until the chicken is cooked through (an instant-read thermometer into the thickest part reads 79 °C/ 165 °F and the cheese is bubbling and lightly browned.
- Finally, broil under the grill for another 5 minutes until browned.
- Serve with Palmini noodles, zucchini noodles or cooked spinach. To store, place in a container and refrigerate for up to 3 days.
Nutrition (per serving, 1 breast + marinara sauce)
Calories595kcal
Net Carbs6.8g
Carbohydrates8.6g
Protein51.8g
Fat38.7g
Saturated Fat9.6g
Fiber1.8g
Sugar4.5g
Sodium919mg
Magnesium70mg
Potassium780mg
Detailed nutritional breakdown (per 1 breast + marinara sauce)
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