Lasagna Stuffed Chicken is keto comfort food! Tender chicken breasts are stuffed with a ricotta filling and smothered in marinara sauce and mozzarella cheese. t’s easy to stretch your budget when you’re cooking with chicken. I find it’s one of the most affordable proteins at the grocery store and that is one big reason why we eat it so often.
It’s not an elaborate meal to make either. Prep time is about 5 minutes and it bakes for 35 minutes. I love it for busy weeknights when you need to get dinner on the table quickly.
Ingredients
4 boneless, skinless chicken breasts
1 tbsp extra virgin olive oil
1 1/2 tsp Italian seasoning (divided)
1 tsp garlic powder
1 tsp salt (divided)
1 cup ricotta cheese
1 1/2 cup mozzarella cheese, shredded (divided)
2 tbsp parsley, chopped
1 cup marinara sauce
Instructions
Preheat oven to 375F. Coat a 9×13 casserole dish with olive oil.
Butterfly the chicken. Drizzle the chicken with olive oil and season with 1/2 tsp Italian seasoning, garlic powder and 1/2 tsp salt.
In a medium bowl, add ricotta cheese, 1/2 cup mozzarella cheese, parsley, 1/2 tsp salt and 1 tsp Italian seasoning. Stir together.
Scoop ricotta mixture onto one side of the open chicken breast and fold the other side over top. Place chicken in the casserole dish.
Spoon marinara sauce evenly over the chicken breasts.
Place in the oven and bake for 30 minutes. After 30 minutes, sprinkle remaining mozzarella cheese on top. Bake for another 5 minutes. Serve hot.
