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Hasselback Chicken stuffed with Spinach & Feta

This easy and delicious Hasselback Chicken is stuffed with spinach and feta. Cherry tomatoes are roasted along side. Low carb and gluten free.
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Course: dinner
Cuisine: gluten free, keto, low carb, Mediterranean
Keyword: easy dinner, hasselback chicken
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 322kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 casserole dish
  • 1 Frying pan

Ingredients

  • 4 skinless/boneless chicken breasts
  • 2 cloves garlic minced
  • 2 handfuls of spinach
  • 1 cup crumbled feta cheese
  • 1 cup cherry tomatoes

Instructions

  • Preheat the oven: to 400 F.
  • Slice the chicken: Make 4-6 slits on the top of each chicken breast by cutting down 75% being careful not to cut all the way through. Transfer chicken to the casserole dish.
  • In a frying pan over medium heat, add a little olive oil, and garlic. Stir for 1 minute.
  • Add spinach and allow to wilt which takes about 2 minutes. Remove from heat.
  • Stir in crumbled feta.
  • Fill the chicken: Fill the slits with the spinach/garlic/feta mix.
  • Sprinkle cherry tomatoes in between the chicken breasts.
  • Cook for 20-25 minutes in the oven or until chicken is cooked through.

Nutrition

Serving: 1piece | Calories: 322kcal | Carbohydrates: 3.7g | Protein: 41.6g | Fat: 14.8g | Saturated Fat: 6.2g | Sodium: 863.8mg | Potassium: 591.5mg | Fiber: 0.9g | Sugar: 0.6g