American / Main Course
This Hasselback chicken keto recipe is very easy and delicious that is stuffed with spinach, ricotta, parmesan, cream cheese, and crumbled bacon.
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Easy Keto Hasselback Chicken
– 2 large chicken breasts, skinless, boneless – ¼ cup fresh spinach – ¼ cup ricotta cheese – 1/2 oz provolone cheese cut into small cubes (or mozzarella)
– 1/2 oz cream cheese softened (or mascarpone) – ¼ cup cheddar cheese – 1/4 cup bacon crumbles – 1/4 tsp minced garlic – salt and pepper, to taste
Preheat oven to 400 degrees. Heat a pan over medium heat. Add little oil, add spinach and cook for 3-5 minutes or until wilted. Stir in the ricotta and cook for 1 more second. Set aside and allow to cool.
Cut slits into the chicken breasts about ½ inch apart but be careful not to cut all the way through. In a small bowl, combine minced garlic, cream cheese, provolone cheese, and bacon. First, stuff the spinach mixture into the slits then the cheese mixture over it.
Season with salt and pepper and generously top it with grated cheddar. Bake for 25-30 minutes in the preheated oven or until the cheese has melted and no longer pink from inside and the internal temperature reaches 165F. Enjoy!
Yes definitely, you can prep ahead this delicious spinach bacon and cheddar Hasselback chicken. Store it the freezer-friendly container and freeze them. When ready to reheat, thaw it overnight the refrigerator and then place in the oven.
– Pepperoni and mozzarella – Ham and cheddar – Ham and pesto – Spinach and goat cheese – Mozzarella, tomato, and basil – Spinach and ricotta – Spinach, zucchini, and tomatoes – Prosciutto and parmesan – Cajun with pepper jack and spinach – Bacon and cream cheese – Spinach and cream cheese
It’s so delicious that you can eat it alone but I love to serve it with a simple salad on the side. You can also serve it over a bed of cauliflower rice or soup.