Low Carb Hasselback Chicken

  • 4g of carbs
  • 25 mins
  • Serves 2


  • 2 chicken breasts
  • 6 basil leaves
  • Half a ball of mozzarella, cut into 6 slices
  • 3 sundried tomatoes, cut into 6 pieces
  • Salt and pepper
  • Olive oil spray


  1. Preheat the oven to 200℃ / 400℉ / gas mark 6. Grease an ovenproof tray.
  2. Place the chicken on the tray. Slit the chicken in 3 places, taking care not to cut right through.
  3. In each slit, add a basil leaf, piece of mozzarella and a piece of sundried tomato. Drizzle with olive oil and season.
  4. Bake for 15-20 until the chicken is cooked right through.
  5. Once cooked, remove the chicken from the oven. Top with your favourite sauce to serve, such as pesto.
Nutrition Facts
Amount Per Serving
% Daily Value *
Total Fat 11g17%
Saturated Fat 6g28%
Monounsaturated Fat 2g
Polyunsaturated Fat 0g
Trans Fat 0g
Total Carbohydrate4g1%
Dietary Fiber2g6%
Vitamin A 7%
Vitamin C 1%
Calcium 23%
Iron 6%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

** The values here may not be 100% accurate and should be used as a guide only.

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Hasselback chicken is one of my personal favourites. It is such a quick and easy recipe to make, with no compromise to taste. Each bite treats you with layers of flavour. If you aren’t a fan of pesto you can top this with your preferred sauce.

This dish goes great with my ‘Faux’ Loaded Potato Skins or alternatively you could serve with a salad.