Stuffed Lasagna Chicken
I love Italian food, but it is not always the healthiest option. This stuffed chicken gives all the great Italian flavor of a lasagna but without the carbs. Also, it’s much easier to assemble than a traditional lasagna. Cheese stuffed chicken topped with more melty cheese can’t ever be a bad thing, right?
PrintIngredients
Scale
- 1/4 cup olive oil
- 3 tsp garlic powder (divided)
- 3 tsp onion powder (divided)
- 2 tsp salt and pepper (divided)
- 2 tbl Italian seasoning (divided)
For the marinade you could use fresh herbs or your favorite Italian dressing.
- 4 large chicken breasts
- 1 cup ricotta
- 1 cup parmesan cheese (grated )
- 1 cup marinara sauce
- 8 oz mozzerella cheese (sliced or shredded)
Instructions
- For the marinade: combine olive oil, 1 teaspoon each of garlic powder, onion powder, salt, pepper and tablespoon Italian seasoning. Coat all sides of the chicken and marinate in the refrigerator for at least 30 min.
- Slice each chicken breast through the middle leaving a pocket for the cheese filling. Make sure you don't slice all the way through, leave about 1/2" chicken connected on opposite side of the slit.
- Combine the ricotta, Parmesan and remaining seasonings in a small bowl. Stuff a 1/4 cup of the mixture into each chicken breast opening. Fold the top of the breast over the stuffing, keeping it all inside as it bakes.
- Bake at 375 degrees for 25-30 minutes or until chicken is cooked through. Top with marinara and cheese and broil for 3-4 minutes or until cheese is melted.