Keto Chicken Lasagna Cups

This easy Keto Chicken Lasagna Cups Recipe uses only a handful of ingredients to make zesty comforting low carb lasagna, in individual portions!

  • 1 cup sugar-free marinara sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 cup cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 2 cups shredded mozzarella, divided
  • 24 chicken cutlets (thin cut)

Keto Chicken Lasagna Cups

  1. Preheat the oven to 350 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray.
  2. Lay a thin chicken cutlet in each muffin cup. Overlap the ends to form little bowls, so the filling stays inside.
  3. In a small bowl, mix 1 cup shredded mozzarella, ricotta cheese, cream cheese, garlic, Italian seasoning salt and crushed red pepper.
  4. Spoon 2 tablespoons of the cheese filling into each chicken cup. Then spoon 2 teaspoons of marinara sauce over the top of the cheese filling. Cover each cup with an extra tablespoon of shredded mozzarella cheese.
  5. Bake the cups for 25 minutes, until the chicken is cooked through and the cheese filling is bubbly.
  6. Lift the chicken cups out of the muffin tin. (There will be some juices in the bottom of the pan.) Set on a serving platter and serve warm.

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