This keto + low carb lasagna stuffed chicken breast is a tasty way to get your lasagna fix without eating a bunch of carbs! Skip the noodles and stuff your lasagna right inside a chicken breast. Low carb and family friendly, too!
Ingredients
- 1 cup marinara sauce
- 1 cup whole milk ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 2 chicken breasts
- 2 cloves crushed garlic
- 2 cups shredded mozzarella divided
- 3 teaspoons Italian seasoning divided
- Additional Salt and Pepper to taste
Instructions
- Butterfly chicken breasts and place into a lightly greased baking dish.
- In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.
- Spoon about 1/4 cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
- Drizzle remaining marinara sauce over chicken. Top with remaining mozzarella cheese. Sprinkle with remaining Italian seasoning and season with salt and pepper.
- Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.
Notes
This recipe can easily be doubled or tripled.
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