The Hasselback Chicken Stuffed with Mozzarella and Spinach is tender, juicy cheesy, healthy, and instantly became a ffavorite. You will love it too because what’s not to love? When chicken meets cheese and spices. You can definitely add some bacon and you will get an explosion of flavor with every bite.
Hasselback Chicken is a keto staple recipe for me right now especially since I travel a lot and don’t have many kitchen appliances to cook elaborated recipes. I cooked it in a skillet on the stove, but in the recipe below, you have the instructions on how to bake the chicken breasts.
Let me tell you: this recipe is amazingly easy to make even though it looks like a lot of work. I actually made this recipe for our special Valentine’s Day Keto Dinner and we both loved every bite so much and decided to share it with you.
Add one medium tomato while the breasts are cooking and serve the sauce over the cooked chicken.
Ingredients for the Best Keto & Low Carb Hasselback Chicken Stuffed with Mozzarella and Spinach
- 3 large boneless and skinless chicken breast halves
- 6 oz mozzarella cheese, sliced into 1/4 inch slices
- 1/2 cup fresh spinach
- 1/2 medium tomato
- 1 cup water
- 2 tbsp Chicken Seasoning
The Best Hasselback Chicken Stuffed with Mozzarella and Spinach
Description
Ingredients
- 3 large boneless and skinless chicken breast halves
- 6 oz mozzarella cheese sliced into 1/4 inch slices
- 1/2 cup fresh spinach
- 1/2 medium tomato
- 1 cup water
- 2 tbsp Chicken Seasoning
Instructions
- Generously sprinkle the chicken breast with your favorite chicken blend spice to season it.
- Using a sharp knife, make 6-7 crosswise slits every half-inch along the chicken breast, being careful not to cut all the way through.
- stuff the cuts with a combination of spinach and mozzarella, filling them with flavorful goodness.
- Transfer the chicken into a frying pan. Add a cup of water and the chopped tomato and let it simmer for 20-25 minutes until the chicken is cooked through and is no longer pink.
- If you prefer using the oven, preheat it to 350°F (175°C). Place the stuffed chicken breast on a baking dish and bake for approximately 25-30 minutes until cooked through.
- Finally, serve your delicious chicken dish alongside a fresh green salad or with zucchini noodles for a healthy and satisfying meal.
Notes
Substitute the spinach with tomato, bell pepper, zucchini, mushrooms or red onions. They all are the perfect combo for mozzarella and chicken.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
This looks scrumptious Ioana. I'm lazy, though.
I'm going to try this with a rotisserie whole chicken; separate the legs and back from the breast and wings, make the recipe using the breast, and eat the legs the next day for supper. Yum! Maybe not quite as nice as using my own spice mixture as you do, but the rotisserie skin adds wonderful flavor and ketogenic fat.
Sounds so delicious! Let me know how it turns out!! I love the chicken skin so much. It's crispy and spicy!
Do you have a substitute if we can’t find the Simply Organic Grilling Season Chicken? It’s out of stock on Amazon :'(
TY! This looks amazing!
You can definetly use our homemade chicken seasoning blend or simply use a combination of salt, pepper, paprika, garlic powder, and oregano to season the chicken breast.