Hasselback Chicken Breasts

An easy, versatile dinner that's virtually zero carb
T

his technique is borrowed from the popular Hasselback potatoes, but the results are even more delicious! It’s essentially a spicy stuffed chicken breast, seared and baked to a juicy perfection. For our Hasselback chicken recipe we decided to use some of our favorite spicy sandwich ingredients – jalapenos and pepper jack cheese. Of course, a keto recipe would be incomplete without bacon so we added that as well!

Hasselback Chicken Breasts
Serves 2
Spicy & savory main course that's super versatile and virtually zero carb!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 4 oz. chicken breasts
  2. 4 oz. pepper jack cheese
  3. 1/4 cup jalapeno slices (more or less to taste)
  4. 4 slices bacon
  5. Salt & pepper to taste
Instructions
  1. Start by preheating your oven to 350F.
  2. Cut slits in your chicken breast width-wise almost all the way through.
  3. Place a slice or a sprinkle of pepper jack cheese along with some jalapeno slices into each slit. Season with salt and pepper in this step as well.
  4. Using 2 slices of bacon, wrap the chicken breast as much as possible and secure with toothpicks if needed.
  5. In an oven-safe pan on medium-high heat, sear all sides of the chicken so that the bacon gets a head start on crisping up. This should take about 3-5 minutes on each side.
  6. Once your bacon is almost cooked, place the pan into your preheated oven for 15 minutes for the chicken to cook through.
  7. Once that’s cooked, serve your Hasselback chicken on a bed of spinach and enjoy with a dollop of sour cream!
Notes
  1. Each chicken breast comes out to 360 calories, 22 grams of fat, 39 grams of protein and 1 net carb.
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3 comments

I am assuming these Jalapeno slices are fresh and not the pickled variety? Sometimes you get a really hot jalapeno where as the pickled Jalapeno’s are pretty tame in comparison. SO I would just like to clarify which.

We used pickled ones in this recipe, but I think if you use fresh, it shouldn’t be too spicy. Once the jalapenos are baked, they lose some of their heat. It depends on your heat tolerance though 🙂

Can pepper jack cheese replaced eith parmesan and mozarella??

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