Keto Spinach & Feta Hasselback 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 2Place the spinach in a pan over medium heat and cook for just 30-60 seconds until wilted.

Step 3Crumble the feta in with the spinach and stir until melted and creamy. Season with salt and pepper.

Step 4Cut 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.

Step 5Using a spoon and your fingers, stuff the slits with the spinach mixture.

Step 6Top the chicken breasts with mozzarella cheese and cook for 20 minutes.

Step 7Finally, 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.

Step 8Store in the refrigerator, wrapped for 3 days.