The Hasselback Chicken Stuffed with Mozzarella and Spinach is tender, juicy cheesy, healthy, and became our favorite instantly. 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 Blend Spice
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 Blend Spice
Instructions
- Sprinkle the chicken breast with your favourite chicken blend spice.
- Using a sharp knife, cut 6-7 crosswise slits every half-inch along the chicken breast without cutting all the way to the bottom.
- Fill the cuts with both spinach and mozzarella.
- 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.
- The Oven Version: Preheat the oven to 350 F. Bake for 25-30 minutes.
- Serve with a green salad or with zucchini noodles.
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!