This Ham and Mozzarella Hasselback Chicken is a stunning low-carb dinner that transforms a standard chicken breast into a gourmet experience with very little effort. By using the Hasselback technique—slicing the chicken into a fan shape without cutting all the way through—you create deep pockets that hold savory slices of Black Forest ham and creamy, melted fresh mozzarella. The result is an incredibly juicy chicken breast with a rich, savory profile that is perfectly balanced by a tangy Dijon mustard glaze. To give it that satisfying crunch we often miss on a ketogenic diet, a topping of crushed pork rinds and garlic herb seasoning creates a golden, breaded crust that pairs beautifully with the roasted mushrooms, asparagus, and cherry tomatoes cooked right on the same sheet pan.
If you want to switch things up, this recipe is incredibly versatile and accommodates various flavor profiles based on what you have in your refrigerator. You can easily swap the fresh mozzarella for provolone or Swiss cheese for a sharper bite, or replace the ham with prosciutto or even cooked bacon for extra saltiness. For those who prefer an alternative to pork rinds, a mixture of almond flour and grated parmesan cheese makes an excellent substitute for the crunchy topping. If you find yourself short on time, any sturdy low-carb vegetable like broccoli or bell peppers can be tossed in the marinade and roasted alongside the chicken, making this a complete, one-pan meal that fits perfectly into a busy weeknight schedule.
Leftovers are just as delicious the next day and can be stored in an airtight container in the refrigerator for up to four days. To maintain the crispy texture of the pork rind topping and ensure the chicken stays moist, it is best to reheat your portions in the oven at 350F or in an air fryer for about five to eight minutes until warmed through. While you can freeze this dish for up to three months, keep in mind that the texture of the fresh mozzarella and the vegetables may soften slightly upon thawing. For the best results when reheating from frozen, let the dish thaw in the fridge overnight before following the standard oven reheating instructions to bring back that signature golden crunch and gooey center.
Yields 4 servings of Ham and Mozzarella Hasselback Chicken
The Preparation
- 16 ounces boneless, skinless chicken breast
- salt and pepper, to taste
- 3 ounces deli-sliced black forest ham
- 2 ounces fresh mozzarella cheese, sliced
- 2 ounces mozzarella cheese, grated
- 4 teaspoons dijon mustard
- 1/4 cup pork rinds, crushed
- 1 teaspoon garlic and herb seasoning
- 8 ounces button mushrooms, sliced
- 8 ounces asparagus spears, trimmed
- 8 ounces cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
The Execution
1. Preheat oven to 425F. Move your oven rack to the middle position.
2. Mix the olive oil, red wine vinegar, garlic, salt, and pepper. Add to a bowl with the mushrooms, asparagus, and cherry tomatoes and toss together.
3. Season the chicken with salt and pepper on both sides. Make six deep cuts into each chicken breast. Stuff the cuts with the ham and cheese slices, then smear the mustard on top.
4. Top the chicken with the shredded cheese and pork rinds. Place on a sheet pan with the marinated vegetables.
5. Lightly season the vegetables and the top of the Hasselback chicken. Bake for 25-30 minutes or until the chicken is completely cooked through.
6. Divide the food up into four servings, and enjoy!
This makes a total of 4 servings of Ham and Mozzarella Hasselback Chicken. Each serving comes out to be 408 calories, 19.3g fats, 5.4g net carbs, and 50.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce boneless, skinless chicken breast | 748 | 16.3 | 0 | 0 | 0 | 140.6 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 ounce deli-sliced black forest ham | 94 | 3.2 | 1.6 | 0 | 1.6 | 15.8 |
| 2 ounce fresh mozzarella cheese | 170 | 12.7 | 1.2 | 0 | 1.2 | 12.6 |
| 2 ounce mozzarella cheese | 170 | 12.7 | 1.2 | 0 | 1.2 | 12.6 |
| 4 teaspoon dijon mustard | 12 | 0.7 | 1.2 | 0.8 | 0.4 | 0.8 |
| 1/4 cup pork rinds | 46 | 2.9 | 0 | 0 | 0 | 4.3 |
| 1 teaspoon garlic and herb seasoning | 7 | 0.1 | 1.5 | 0.6 | 1 | 0.3 |
| 8 ounce button mushrooms | 50 | 0.8 | 7.4 | 2.3 | 5.1 | 7 |
| 8 ounce asparagus spears | 45 | 0.3 | 8.8 | 4.8 | 4 | 5 |
| 8 ounce cherry tomatoes | 41 | 0.5 | 8.9 | 2.7 | 6.1 | 2 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1 tablespoon red wine vinegar | 3 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon black pepper | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| Totals | 1631 | 77 | 33 | 11.3 | 21.7 | 201.2 |
| Per Serving (/4) | 408 | 19.3 | 8.2 | 2.8 | 5.4 | 50.3 |
Ham and Mozzarella Hasselback Chicken
Ingredients
- 16 ounce boneless, skinless chicken breast
- salt and pepper to taste
- 3 ounce deli-sliced black forest ham
- 2 ounce fresh mozzarella cheese sliced
- 2 ounce mozzarella cheese grated
- 4 teaspoon dijon mustard
- ¼ cup pork rinds crushed
- 1 teaspoon garlic and herb seasoning
- 8 ounce button mushrooms sliced
- 8 ounce asparagus spears trimmed
- 8 ounce cherry tomatoes
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425F. Move your oven rack to the middle position.
- Mix the olive oil, red wine vinegar, garlic, salt, and pepper. Add to a bowl with the mushrooms, asparagus, and cherry tomatoes and toss together.
- Season the chicken with salt and pepper on both sides. Make six deep cuts into each chicken breast. Stuff the cuts with the ham and cheese slices, then smear the mustard on top.
- Top the chicken with the shredded cheese and pork rinds. Place on a sheet pan with the marinated vegetables.
- Lightly season the vegetables and the top of the Hasselback chicken. Bake for 25-30 minutes or until the chicken is completely cooked through.
- Divide the food up into four servings, and enjoy!
