Keto Caprese Hasselback Chicken
1.5g
Net Carbs
57.6g
Protein
13.2g
Fat
0.4g
Fiber
370
Calories
Ingredients:
- 1 each Roma Tomato
- 24 ounces Chicken Breast Filet, skinless
- 14 grams Basil
- 1/4 teaspoon Black Pepper, ground
- 4 ounces Mozzarella Cheese, fresh balls
- 2 grams Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1/4 teaspoon Salt
Directions:
- Preheat oven to 350° and lightly spray the bottom of an 8 by 8 inch baking dish with olive oil.
- Sprinkle chicken breasts with salt and pepper. Cut hasselback slices in the chicken breasts by slicing through about ¾ of the thickness of the breast in ½-inch increments, creating roughly 6 pockets in each chicken for the caprese filling.
- Slice the tomato and mozzarella thinly, and fill each slice of the chicken with one slice of each, along with one basil leaf. Lightly spray the top of the stuffed chicken breasts with olive oil spray, and bake for 35-40 minutes, or until they reach 160° with an instant read thermometer.
- In the last 10-15 minutes of the chickens cooking time, measure the balsamic vinegar into a small sauce pan and warm to a simmer over medium low heat. Reduce the vinegar by about half, and set aside.
- Serve warm, with the balsamic reduction drizzled over the chicken.
