Making Hasselback Chicken is one of the easiest ways to cook chicken! This Keto Caprese Hasselback Chicken Recipe is so easy and full of flavor the whole family will love it!

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The “Hasselback” style of cooking is said to have derived from Stockholm, Sweden in the 1700s to make “the perfect potato.” But Hasselback Chicken has become increasingly popular for making delicious low carb dinners easily.

Hasselback is simply thinly slicing one ingredient to easily place other ingredients inside to more evenly distribute the flavor… plus it gives a beautiful presentation.

You can make Hasselback Chicken with any of your favorite ingredient combos! This Keto Caprese Hasselback Chicken was inspired by my Keto Caprese Stuffed Hamburgers – anoher family favorite of ours.

I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:

Each serving of Keto Caprese Hasselback Chicken has 3 net carbs, 3 total carbs, 1 g fiber, 9 g fat, 28 g protein, and 211 calories!

Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!

Keto Caprese Hasselback Chicken Breasts

Ingredients:

• 5 Large boneless skinless chicken breasts
• 1 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Italian seasoning
• 2 tbsp Balsamic vinegar
• 5 Slices of tomato
• 5 Slices of fresh mozzarella cheese (about ½ oz each)
• Fresh baby spinach
• Salt and pepper to taste

Instructions:

Preheat the oven to 350 degrees.

Coat the chicken breasts in the olive oil, garlic powder, Italian seasoning as well as salt and pepper to taste. Rub the mixture in to coat both sides of the chicken.

Drizzle 2 tbsp of balsamic vinegar over the chicken breasts.

Using a sharp knife, cut 6 slits lengthwise down the top of each chicken breast. Make them as deep as you can without cutting all the way through the chicken breasts.

Stuff two of the slits in each chicken breast with half of a slice of mozzarella cheese each. Stuff another two with fresh baby spinach, and the last two with half of a slice of tomato each.

Bake the chicken for 40 minutes until completely cooked through.

Serve with freshly chopped basil for garnish.