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Lasagna Stuffed Chicken
Keto comfort food! Tender chicken breasts are stuffed with a ricotta filling and smothered in marinara sauce and mozzarella cheese.
Course
Main Dishes
Cuisine
Italian
Keyword
lasagna stuffed chicken
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
476
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Cheese grater
9x13 inch baking dish
Ingredients
4
boneless skinless chicken breasts
1
tbsp
extra virgin olive oil
1 ½
tsp
Italian seasoning
divided
1
tsp
garlic powder
1
tsp
salt
divided
1
cup
ricotta cheese
1 ½
cup
mozzarella cheese
shredded (divided)
2
tbsp
fresh parsley
chopped
1
cup
marinara sauce
US Customary
-
Metric
Instructions
Preheat oven to 375°F. Coat a 9x13 inch casserole dish with olive oil.
Butterfly the chicken. Drizzle the chicken with olive oil and season with ½ tsp Italian seasoning, garlic powder and ½ tsp salt.
In a medium bowl, add ricotta cheese, ½ cup mozzarella cheese, parsley, ½ 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.
Nutrition
Serving:
1
g
|
Calories:
476
kcal
|
Carbohydrates:
10
g
|
Protein:
55
g
|
Fat:
23
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
156
mg
|
Sodium:
1285
mg
|
Fiber:
1
g
|
Sugar:
4
g