Keto Hasselback Chicken Recipe
This Four Cheese Hasselback Chicken looks fancy but it's actually a really easy way to make stuffed chicken. You can stuff it with anything but my version has four different kinds of cheese, shredded zucchini, and bacon. Bacon is always a welcome ingredient in my house.
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Calories: 401kcal
Servings: 8
Equipment
- Chef's Knife
- Baking Dish
- Oven
- Meat thermometer
Ingredients
- 8 chicken breasts about 3 pounds
- 2 oz provolone cheese cut into small cubes
- 2 oz muenster cheese cut into small cubes
- 4 oz cheddar cheese cut into small cubes
- 2 oz cream cheese softened
- ½ cup bacon crumbles
- 1 teaspoon minced garlic
- 1 medium zucchini shredded
- salt and pepper
Instructions
- Preheat oven to 400°F.
- Salt shredded zucchini lightly and set aside.
- Make slits in chicken breasts every ¾ inch, ensuring not to cut through entirely. Season with salt and pepper.
- Squeeze excess liquid from zucchini. Mix cheeses, zucchini, bacon, and garlic in a bowl.
- Stuff chicken slits with the mixture.
- Bake for 35-45 minutes until chicken reaches at least 160°F internal temperature.
Nutrition
Calories: 401kcal | Carbohydrates: 1g | Protein: 55g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 180mg | Sodium: 493mg | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 7.2mg | Calcium: 229mg | Iron: 1.1mg