Lasagna Stuffed Chicken - Keto Recipes with Chicken Breast
INGREDIENTS
- 3/4 c. ricotta
 - 1 1/4 c. shredded mozzarella, divided
 - 1/4 plus 2 tbsp. freshly grated Parmesan, divided
 - 1 large egg
 - 2 tbsp. freshly chopped basil, plus more for serving
 - Kosher salt
 - Freshly ground black pepper
 - 4 boneless skinless chicken breasts (about 1 3/4 lb.)
 - 1 1/2 c. marinara
 - 1/2 tsp. Italian seasoning
 - 1 tbsp. extra-virgin olive oil
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DIRECTIONS
- Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
 - Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
 - Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
 - Bake until chicken is almost cooked through, reaching an internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger breasts. Discard excess juices in pan.
 - Change oven to broil and top chicken with remaining 1 cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly and chicken reaches an internal temperature of 165°, about 4 to 5 minutes more.
 - Garnish with more basil before serving.
 
This article comes from a recipe written here.

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