Lasagna Stuffed Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts
02 -
1 tbsp extra virgin olive oil
03 -
1 ½ tsp Italian seasoning, divided
04 -
1 tsp garlic powder
05 -
1 tsp salt, divided
06 -
1 cup ricotta cheese
07 -
1 ½ cup mozzarella cheese, shredded (divided)
08 -
2 tbsp fresh parsley, chopped
09 -
1 cup marinara sauce
# Instructions:
01 -
Preheat oven to 375°F. Coat a 9x13 inch casserole dish with olive oil to prevent sticking.
02 -
Butterfly each chicken breast by slicing horizontally almost all the way through, then opening it like a book. Drizzle the chicken with olive oil and season with ½ teaspoon Italian seasoning, garlic powder, and ½ teaspoon salt.
03 -
In a medium bowl, combine ricotta cheese, ½ cup of the shredded mozzarella cheese, chopped parsley, remaining ½ teaspoon salt, and 1 teaspoon Italian seasoning. Stir until well mixed.
04 -
Scoop a portion of the ricotta mixture onto one side of each butterflied chicken breast. Fold the other side over to enclose the filling. Place the stuffed chicken breasts in the prepared casserole dish.
05 -
Spoon marinara sauce evenly over each stuffed chicken breast, coating the tops.
06 -
Place the casserole dish in the preheated oven and bake for 30 minutes. After the initial baking time, remove the dish and sprinkle the remaining 1 cup of mozzarella cheese evenly over the chicken. Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
07 -
Remove from the oven and serve hot. The chicken should be cooked through (internal temperature of 165°F) with melted cheese on top and a creamy filling inside.
# Notes:
01 -
This dish is keto-friendly with only 10g of carbohydrates per serving.
02 -
You can use homemade or store-bought marinara sauce, just check the label for added sugars if following a keto diet.
03 -
If your chicken breasts are very thick, consider pounding them slightly before butterflying to ensure even cooking.