LASAGNA STUFFED CHICKEN

This keto + low carb lasagna stuffed chicken breast is the dinner recipe the whole family will fall in love with! Stuffed with cheesy deliciousness, topped with marinara, and baked to perfection, what's not to love?

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


LASAGNA STUFFED CHICKEN

INSTRUCTIONS
  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!

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