Description
Juicy chicken breasts stuffed with a rich lasagna-style filling of ricotta, marinara, and melted cheese, then baked to perfection for a comforting low-carb twist on classic lasagna.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup shredded mozzarella (for topping)
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut a pocket into each chicken breast without slicing all the way through.
- Season chicken with salt, pepper, and Italian seasoning.
- In a bowl, mix ricotta, mozzarella, Parmesan, garlic, and a few spoonfuls of marinara sauce.
- Stuff the mixture into each chicken breast and secure with toothpicks if needed.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side.
- Transfer chicken to a baking dish and spoon remaining marinara sauce over the top.
- Sprinkle additional mozzarella cheese on top.
- Bake for 25–30 minutes until chicken is cooked through and cheese is bubbly.
- Garnish with fresh basil or parsley and serve.
Notes
- Do not overstuff to prevent filling from leaking out.
- Use a meat thermometer (165°F/74°C internal temperature).
- Pairs well with salad or roasted vegetables.
- Can be made ahead and baked later.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian-American