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Tender chicken breasts filled with pockets of creamy spinach and feta, topped with browned and melty cheese. What more could you wish for on a keto diet? :-)
Mmmmmmm… give me a moment here.
These hasselback chicken breasts are just fancy enough that they’ll impress any guest and yet so simple to make that you’ll be tempted to make them every night. You can switch out the fillings for bacon or cheese or any other fillings that take your fancy, just make sure that they stay within your macros.
It’s relatively high in protein and low in calories so make sure to serve it with loads of olive oil or paleo mayonnaise. They also go well with a simple Greek Salad, Lemon & Herb Cauli-rice or Low-carb Zucchini Fritters.
This is a great keto recipe for lunch boxes. Simply slice, refrigerate and take to work with a serving of crispy greens drizzled with high-fat keto dressing or olive oil and lemon juice. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs2 grams
Protein44.5 grams
Fat18.4 grams
Calories362 kcal
Calories from carbs 2%, protein 51%, fat 47%
Total carbs2.6 gramsFiber0.6 gramsSugars1.2 gramsSaturated fat6.6 gramsSodium406 mg(18% RDA)Magnesium74 mg(19% RDA)Potassium736 mg(37% EMR)
Ingredients (makes 6 servings)
- 6 medium chicken breasts, skinless and boneless (1 kg/ 2.2 lb)
- 125 g fresh spinach (4.4 oz)
- 125 g feta cheese (4.4 oz)
- 3/4 cup shredded mozzarella (85 g/ 3 oz)
- salt and pepper, to taste
- 3 tbsp extra virgin olive oil (45 ml)
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.
- Place the spinach in a pan over medium heat and cook for just 30-60 seconds until wilted.
- Crumble the feta in with the spinach and stir until melted and creamy. Season with salt and pepper.
- Cut slits into the top of your 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.
- Using a spoon and your fingers, stuff the slits with the spinach mixture.
- Top the chicken breasts with mozzarella cheese and cook for 20 minutes.
- Finally, broil under the grill for another 5-10 minutes until browned. Slice and drizzle with olive oil. Serve on its own or with a bowl of crispy green salad dressed in olive oil and lemon juice, or homemade mayo.
- Store in the refrigerator, wrapped for 3 days.
Spinach & Feta Hasselback Chicken
Step by Step
Ingredients
- 6 medium chicken breasts, skinless and boneless (1 kg/ 2.2 lb)
- 125 g fresh spinach (4.4 oz)
- 125 g feta cheese (4.4 oz)
- 3/4 cup shredded mozzarella (85 g/ 3 oz)
- salt and pepper, to taste
- 3 tbsp extra virgin olive oil (45 ml)
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.
- Place the spinach in a pan over medium heat and cook for just 30-60 seconds until wilted.
- Crumble the feta in with the spinach and stir until melted and creamy. Season with salt and pepper.
- Cut slits into the top of your 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.
- Using a spoon and your fingers, stuff the slits with the spinach mixture.
- Top the chicken breasts with mozzarella cheese and cook for 20 minutes.
- Finally, broil under the grill for another 5-10 minutes until browned. Slice and drizzle with olive oil. Serve on its own or with a bowl of crispy green salad dressed in olive oil and lemon juice, or homemade mayo.
- Store in the refrigerator, wrapped for 3 days.
Nutrition (per serving)
Calories362kcal
Net Carbs2g
Carbohydrates2.6g
Protein44.5g
Fat18.4g
Saturated Fat6.6g
Fiber0.6g
Sugar1.2g
Sodium406mg
Magnesium74mg
Potassium736mg
Detailed nutritional breakdown (per serving)
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