Lasagna Stuffed Chicken


1 Cup Ricotta
1/2 Cup Parmesan
1 Egg
1 Tablespoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups Marinara * I use my low carb pizza sauce
1 Cup Mozzarella
5 Chicken Breasts medium
Fresh Basil to serve


  • Preheat oven to 400 degrees.
  • In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”.
  • Generously salt and pepper each side of the chicken breast and gently pat to adhere.
  • Slice chicken breast in half to form a “pocket”.
  • Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.
  • Spoon an even amount of lasagna stuffing in each of the chicken breasts.
  • Cover with the remaining marinara.
  • Sprinkle mozzarella on top.
  • Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink** — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.
  • Serve with fresh basil and enjoy!

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