Keto Hasselback Caprese Chicken


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat dry the chicken breasts with a paper towel.

Step 2Cut 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.

Step 3Slice 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.

Step 4Add 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.

Step 5Finally, broil under the grill for another 5 minutes until browned.

Step 6Serve with Palmini noodles, zucchini noodles or cooked spinach. To store, place in a container and refrigerate for up to 3 days.