Recipes

Keto Caprese Hasselback Chicken Recipe

Atkins Keto Caprese Hasselback Chicken
1.5g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
57.6g

Protein

13.2g

Fat

0.4g

Fiber

370.8cal

Calories

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INGREDIENTS

  • 24 oz Chicken Breast Filet, skinless
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper, ground
  • 1 each Roma Tomato
  • 4 oz Mozzarella Cheese, fresh balls
  • 14 grams Basil
  • 2 grams Olive Oil
  • 2 Tbsp Balsamic Vinegar

DIRECTIONS

  1. Preheat oven to 350° and lightly spray the bottom of an 8 by 8 inch baking dish with olive oil.
  2. Sprinkle chicken breasts with salt and pepper. Cut hasselback slices in the chicken breasts by slicing through about ¾ of the thickness of the breast in ½-inch increments, creating roughly 6 pockets in each chicken for the caprese filling. 
  3. Slice the tomato and mozzarella thinly, and fill each slice of the chicken with one slice of each, along with one basil leaf. Lightly spray the top of the stuffed chicken breasts with olive oil spray, and bake for 35-40 minutes, or until they reach 160° with an instant read thermometer.
  4. In the last 10-15 minutes of the chickens cooking time, measure the balsamic vinegar into a small sauce pan and warm to a simmer over medium low heat. Reduce the vinegar by about half, and set aside.
  5. Serve warm, with the balsamic reduction drizzled over the chicken.

Cooking Tip

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