Lasagna Stuffed Chicken

Lasagna Stuffed Chicken

Recipe by SandraMyers




  • 4 boneless skinless chicken breasts (about 1 3/4 lb.)

  • 3/4 c. ricotta

  • 1 large egg

  • 2 tbsp. freshly chopped basil, plus more for serving

  • 1 1/4 c. shredded mozzarella, divided

  • 1/4 plus 2 tbsp. freshly grated Parmesan, divided

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp. extra-virgin olive oil

  • 1 1/2 c. marinara

  • 1/2 tsp. Italian seasoning


  • Preheat oven to 375°
  • In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  • Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
  • Lay stuffed chicken in the bottom of a baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
  • Bake chicken, until cooked through, for about 25 minutes or more ( the cooking time depends on of the thickness of chicken). Discard excess juices in pan.
  • Change oven to broil and top chicken with remaining 1 cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil cheese, until golden and bubbly and chicken reaches an internal temperature of 165°, about 4 to 5 minutes more.
  • Garnish with more basil. Ready for serving.
Lasagna Stuffed Chicken
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