Keto Jalapeno Popper Hasselback Chicken Recipe
Bring big flavor to dinner with 5-INGREDIENT keto jalapeno popper chicken breast! It's an easy baked jalapeno popper hasselback chicken recipe with layers of bacon, cheddar, cream cheese, and jalapenos.
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- 4 medium Chicken breasts (8 oz each)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 6 oz Cream cheese (softened)
- 3/4 cup Cheddar cheese (shredded)
- 8 slices Cooked bacon
- 1 medium Jalapeno (sliced thinly, 1/8 inch thick)
- 1 tbsp Fresh chives (optional; chopped)
Preheat the oven to 400 degrees F (204 degrees C).
Arrange the chicken breasts in a single layer in a stoneware dish. Season both sides with salt and pepper.
Cut 6 slits in the top of each chicken breast in the short direction, about 1/2 inch (1.27 cm) apart, cutting about 3/4 of the way down but not all the way through to the bottom.
In a medium bowl, mash together the cream cheese and shredded cheddar. Stuff the cheese mixture into the slits.
Stack the cooked bacon slices and make 2 cuts to cut each slice into 3 pieces, which would be approximately the width of the chicken breasts. (If you don’t have any cooked, you can cook bacon in the oven like this while you prep the chicken.) Stuff the bacon slices into each slit, 6 small pieces per chicken breast.
Stuff the jalapeno slices into each slit, 6 slices per chicken breast.
Bake for about 25 minutes, or until internal temperature reaches at least 160 degrees F (71 degrees C). Remove from the oven and let the chicken rest for 5 minutes before serving - internal temperature will continue to rise. Use a meat thermometer to ensure it has reached 165 degrees F (74 degrees C) before serving.
Sprinkle with fresh chives right before serving, if desired.
Serving size: 1 hasselback chicken breast
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