Low-carb Lasagna Stuffed Chicken Breast

Low-carb Lasagna Stuffed Chicken Breast

Recipe by JanC


  • 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


  • 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.
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