Lasagna Stuffed Chicken
A delightful blend of lasagna and chicken, offering rich flavors and a satisfying meal that's perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil for searing
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- to taste salt and pepper
For the Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
For the Sauce
- 1 cup marinara sauce for topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Carefully cut a pocket in each chicken breast, being sure not to cut all the way through.
- Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
- In a bowl, mix together the ricotta, mozzarella, Parmesan, chopped basil, and a pinch of salt and pepper.
- Stuff each chicken breast with the cheese mixture, securing with toothpicks if needed.
Cooking
- Heat olive oil in a skillet over medium-high heat, and sear the chicken for 2-3 minutes on each side until browned.
- Transfer the chicken to a baking dish, top with marinara sauce, and bake for 25-30 minutes, or until cooked through.
Notes
For storing, let the chicken cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through. Tips include using a meat mallet for even thickness and experimenting with different cheeses.