Keto Caprese Hasselback Chicken
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Made with fresh mozzarella cheese, fresh basil, and balsamic vinegar, this tasty Caprese Hasselback Chicken comes together in minutes for a quick weeknight meal.
Servings: 4
Ingredients
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4 large chicken breasts, (6 ounces each)
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4 oz fresh mozzarella cheese, the kind that comes in a log
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2 medium roma tomatoes, sliced
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1/4 cup fresh basil, divided (half of it cut into ribbons)
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2 tbsp olive oil
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2 tbsp balsamic vinegar
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sea salt & pepper
Instructions
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
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Make 5-6 deep slits in each chicken breast, being careful not to cut all the way through. Season both sides with sea salt and black pepper. Place onto the lined baking sheet.
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Slice the tomatoes and mozzarella very thinly, about 1/8″ to 1/4″ thick, and cut the pieces to a width slightly wider than the thickness of your chicken breast. Stuff a piece of mozzarella, a tomato slice, and a whole basil leaf into each slit in the chicken.
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Drizzle olive oil and balsamic vinegar over the chicken.
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Bake for 20-25 minutes, until cooked through (heated to 160 degrees F with a meat thermometer).
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When the chicken is ready, sprinkle remaining fresh basil ribbons on top right before serving. If desired, drizzle with additional balsamic vinegar.
Recipe Notes
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Nutrition Facts Caprese Hasselback Chicken Amount Per Serving Calories 365 Calories from Fat 189 % Daily Value*Total Fat 21g 32% Total Carbohydrates 4g 1% Dietary Fiber 1g 4% Protein 39g 78%
