Lasagna can be time consuming and if you love the taste, but need to cut back on the pasta, here’s a great idea. These stuffed chicken breast where easy to prep ahead of time. I added some cooked pasta on the side to soak up the leftover sauce, but a simple salad would be great too.
Lasagna Stuffed Chicken
(Adapted from The Little Pine)
1 cup ricotta
1/2 cup parmesan
1 egg
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups marinara * i use my low carb pizza sauce
1 cup mozzarella
5 chicken breasts medium
fresh basil to serve
Preheat oven to 400 F.
In a bowl, combine ricotta (1 cup), parmesan (1/2 cup), egg (1), Italian seasoning (1 tablespoon), salt (1/2 teaspoon) and pepper (1/4 teaspoon). Set aside, this is your “lasagna stuffing”.
Generously salt and pepper each side of the chicken breast and gently pat to adhere.
Slice chicken breast in half to form a “pocket”.
Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.
Spoon an even amount of lasagna stuffing in each of the chicken breasts.
Cover with the remaining marinara.
Sprinkle mozzarella on top.
Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink** — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.
Serve with fresh basil and enjoy!
