Lasagna Stuffed Chicken



  • 1 Cup Ricotta
  • 1/2 Cup Parmesan
  • 1 Egg
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Marinara * I used my low carb pizza sauce
  • 1 Cup Mozzarella
  • 5 Chicken Breasts medium
  • Fresh Basil to serve


  1. Preheat oven to 400 degrees.
  2. In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”.
  3. Generously salt and pepper each side of the chicken breast and gently pat to adhere.
  4. Slice chicken breast in half to form a “pocket”.
  5. Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.
  6. Spoon an even amount of lasagna stuffing in each of the chicken breasts.
  7. Cover with the remaining marinara.
  8. Sprinkle mozzarella on top.
  9. 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.
  10. Serve with fresh basil and enjoy!

If you’re watching your carbs, read the label on your marinara to be sure it’s not high in added sugars. There should be around 7 grams of carbs per serving of marinara.
Bake time will vary depending on how thick your chicken is, to be safe, cut through the center of your chicken to be sure it’s cooked all the way through (no longer pink).
Detailed recipe and credit:
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