Hasselback Chicken
This easy Hasselback Chicken Recipe is stuffed with bacon, zucchini, and four cheeses for an easy, juicy chicken dinner that's low carb and keto-friendly.
Servings: 8
Calories: 357.4
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
- 1/2 cup bacon crumbles
- 1 tsp minced garlic
- 1 medium zucchini shredded
- salt and pepper
Instructions
- Preheat oven to 400. Sprinkle a little salt on the shredded zucchini and set aside.
- Cut slits in the chicken breasts every 3/4 inch. Be careful not to cut all the way through. Sprinkle them with a little salt and pepper.
- Squeeze as much liquid out of the zucchini as possible. Combine cheeses, zucchini, bacon, and garlic in a medium bowl. Mix well.
- Stuff the stuffing down into the slits of the chicken. Bake for 35-45 minutes until the chicken is at least 160 degrees.
Nutrition
Calories: 357.4 | Carbohydrates: 1.9g | Protein: 46.7g | Fat: 17.3g | Saturated Fat: 8.7g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.1g | Trans Fat: 0.02g | Cholesterol: 152mg | Sodium: 622.2mg | Potassium: 734.4mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 471.4IU | Vitamin C: 6.5mg | Calcium: 224.6mg | Iron: 0.8mg
