How To Make Hasselback Ricotta Spinach Chicken

 


Prepare this low-carb hasselback ricotta spinach chicken recipe that is ketogenic, delicious, easy to make and we are sure it will become one of your staple family dinner recipes.



Here's an easy, low-carb and keto-friendly chicken dinner you can make. Give this Hasselback Ricotta Spinach Chicken Breast recipe a try


Ingredients

 

2 chicken breasts small

1 tomato medium, sliced into half-moons

½ cup ricotta

2 tbsp spinach pesto (or regular pesto)

1 tbsp olive oil

salt and pepper to taste

2 tbsp parsley chopped

US Customary – Metric

 

Instructions

 

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper or prepare a silicone mat.

 

2. In a bowl, mix ricotta with keto spinach pesto. Stir well until smooth. Slice the tomato thinly.

 

3. Make 4-5 deep slits in each chicken breast. Season both sides with salt and black pepper.

 

4. Stuff a teaspoon of ricotta mixture and a tomato slice into each slit in the chicken. Transfer to the baking sheet.

 

5. Drizzle olive oil over the chicken.

 

6. Bake for 35-40 minutes or until cooked through.

 

7. Meanwhile, chop parsley.

 

8. When the chicken is ready, sprinkle with parsley on top right before serving.



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