Low-carb Lasagna Stuffed Chicken Breast
Low-carb Lasagna Stuffed Chicken Breast
Ingredients
4 chicken breasts about 6 ounces each
4 thin mozzarella slices
4 Tbsps fresh chopped basil, divided
1 Tbsp dried oregano
2 fresh garlic cloves, minced
1 free range egg
1 cup ricotta cheese
1 cup all-natural marinara sauce
1/4 cup shredded fresh parmesan cheese
2 Tbsps chopped fresh parsley
1 Tbsp fresh thyme leaves
sea salt and fresh ground black pepper
Directions
- Preheat the oven to 375F. Spray, or brush a baking dish with cooking oil.
- Cut a deep pocket into the side of each chicken breast with a sharp knife
- Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil.
- In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
- Stuff the ricotta mixture equally into each chicken breast pocket, then gently place the stuffed breasts into the prepared dish.
- Spoon marinara evenly over the chicken breasts.
- Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
- Lay the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
- Sprinkle with fresh chopped basil.
