Ok, this really isn’t lasagna but it has all of the lasagna filling. So I shall call it chicken lasagna. Either way, this is a super simple dish with a ton of flavor. It is a hit on Italian night or any night of the week honestly. Pair it with a nice vegetable, or zoodles in our case, and you have a fantastic meal. On the plus side, this re-heats very well also.
- 1 egg
- 1.5 cups of mozzarella cheese, shredded; 3/4 cup for stuffing, 3/4 cup for topping
- 1 cup ricotta cheese
- 3 large chicken breast, butterflied
- Rao’s marinara sauce or other Keto equivalent
- Italian seasonings (We love McCormick Garlic, herb, black pepper and sea salt)
- 1 tsp garlic powder
- Salt and pepper to taste
In a mixing bowl, add your ricotta cheese, 3/4 cup of mozzarella, egg, Italian seasoning, salt, pepper and garlic powder. Mix all ingredients until well mixed and set to the side.
Prepare the chicken
Start by butterflying your breast. Be careful and don’t cut all the way through. You want to be able to fold the one side back over the other. Place them in a baking dish that fits (I think mine is 9″x 13″).
Sauce each side of the chicken with Rao’s. Use what you feel comfortable using. Just know that the more you add the more watery your dish will end up being. After the marinara, dollop each breast with a helping of the stuffing. Evenly distribute the stuffing between the 3 breast. If you have extra, that’s ok. Just dump it on the sides. Fold over 1/2 of the breast and close.
Sauce the top of the closed breast with a bit more Rao’s. Hit it again with some Italian seasoning and top with the 3/4 cup of mozzarella, 1/4 cup on each.
Place dish in your pre-heated oven at 400 degrees for 25-25 minutes. I’ve had this cook in 25 minutes and other times it took 40. When you get to 25 minutes, if it’s not done, cover with foil and cook until you hit an internal temp of 165 degrees.
Cut your breast, plate and server. Take some of that extra stuffing and add to your plate! Enjoy!!!