LASAGNA STUFFED CHICKEN
First, you will want to slice in to your poultry with a sharp knife. Put one hand on top of the chicken breast to hold it stable and utilize the hand to cut a pocket to the chicken's side.
I utilize Rao's marinara (affiliate link) pretty only nowadays. It is the carbohydrate marinara over, although I have discovered that it the best tasting. I had been using Rao's earlier I watched carbohydrates, so I was excited to find it was keto.
his cheesy chicken recipe tastes just like a plate filled with lasagna. It is stuffed with a combination of mozzarella and ricotta and topped with cheese and marinara.
Please notice that the nutrition advice is based on 1 total chicken breast feeding - not one of us ate a complete chicken breast since it is very satisfying and wealthy.
Per serving: 374 calories, 18g fat, 50g protein, 5g carbohydrates, 1g fiber = 4 net carbs
Complete Time 45 minutes
Servings 3 portions
Ingredients
- 3 large chicken breasts approximately 6 oz each
- 1 tbsp olive oil
- 1 1/2 tsp Italian seasoning split
- 1 tsp garlic powder
- 1 tsp salt split
- 1 1/2 cups grated mozzarella split
- 2 tbsp parsley
Directions
- Preheat oven to 375 degrees. Spray a baking dish using non stick spray.
- Set the chicken on a cutting board and use a sharp knife to cut out a deep pocket to the side of each breast.
- Drizzle chicken with olive oil and season with 1/2 tsp Italian seasoning, garlic powder, and also 1/2 tsp of salt.
- Add the ricotta, 1/2 cup of mozzarella, parsley, and remaining 1 teaspoon of Italian seasoning and 1/2 tsp of salt into a mixing bowl and stir well to blend.
- Materials the ricotta mixture to each chicken breast and set the chicken in the prepared dish.
- Spoon the marinara evenly over the chicken breasts.
- Bake for half an hour then sprinkle the remaining 1 cup of mozzarella on the surface of the chicken. Continue baking for 5 minutes or till chicken is cooked through.
- Serve immediately with extra parsley sprinkled on the top, if desired.