Lasagna Stuffed Chicken
Yield: 4 servings
Calories: 446kcal
If you're looking for a mouthwatering twist on traditional lasagna, try my lasagna stuffed chicken. The combination of tender chicken breasts, creamy ricotta cheese, savory marinara sauce, and gooey mozzarella will leave your taste buds in pure bliss.
Ingredients
- 1 cup (227 g) ricotta cheese
- 1 ½ cups (171 g) grated mozzarella cheese, divided
- ½ cup (60 g) parmesan cheese
- 1 ½ teaspoon (9 g) kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 tablespoon (3 g) chopped parsley
- 1 tablespoon (1 g) chopped basil
- 1 large egg, optional
- 4 (0.9 kg) boneless skinless chicken breast, 2 to 3 pounds total
- 1 ¾ cups (420 ml) marinara sauce
Instructions
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (204ºC).
- Make the Cheese Mixture – In a medium bowl, combine ricotta cheese, ½ cup mozzarella cheese, parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, parsley, basil, and egg (if using). Set aside.
- Prepare the Chicken – Butterfly a chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side connected. Repeat with the remaining pieces.
- Season the Meat – In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
- Stuff the Chicken – Add about ¼ to ⅓ cup of the cheese mixture into the center of each pocket; do not overfill. Add 1 tablespoon of marinara sauce on top. Fold the chicken over to close.
- Layering the Dish – Lightly grease a 9x13-inch baking dish. Evenly spread ½ cup of the marina sauce on the bottom. Carefully transfer the stuffed chicken breasts to the dish. Pour ¼ cup of sauce on each piece. Evenly sprinkle 1 cup of mozzarella cheese on top.
- Bake the Chicken – Loosely tent the baking dish with foil, allowing steam to escape. Bake until the meat reaches an internal temperature of 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 30 to 45 minutes, depending on the thickness. If desired, broil for 2 to 4 minutes to brown the cheese.
- To Serve – Serve immediately while hot, or transfer to a serving platter to prevent overcooking. If desired, garnish with parsley.
Notes
- Filling: Makes 1 1/2 cups of filling.
- Storing: Cool completely and store in an airtight container for up to 5 days. Freeze for up to 1 month.
- Reheating: Cover and reheat in the microwave on high heat in 15 to 30-second increments until hot.
- Make Ahead: The filling can be made separately, 2 days in advance. The chicken can be stuffed, covered, and refrigerated for up to 2 days before cooking.
Nutrition
Calories: 446kcal | Carbohydrates: 11g | Protein: 46g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 2173mg | Potassium: 948mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1401IU | Vitamin C: 12mg | Calcium: 518mg | Iron: 2mg
Recipe Link
Recipe Video