Low Carb Lasagna Stuffed Chicken Breasts

Low Carb Lasagna Stuffed Chicken Breasts

Do yourself a huge favor and make these this week! Thanks to the herb & cheese combo, you’re getting all the flavors and satisfaction of lasagna, without the heavy carbs found in typical lasagna!

Yield : 10 servings
Prep Time : 10 mins
Cook Time : 50 mins
Total Time : 60 mins

Ingredients
  • 4 chicken breasts about 6 ounces each
  • 1 Tbsp dried oregano
  • 2 fresh garlic cloves, minced
  • 1 cup all-natural marinara sauce 
  • 1 free range egg
  • 1 cup ricotta cheese
  • 1/4 cup shredded fresh parmesan cheese
  • 4 thin mozzarella slices
  • 2 Tbsps chopped fresh parsley
  • 1 Tbsp fresh thyme leaves 
  • 4 Tbsps fresh chopped basil, divided
  • sea salt and fresh ground black pepper

Instructions
  • Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
  • Using a sharp knife cut a deep pocket into the side of each chicken breast.
  • Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
  • 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 that you created, 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.
  • Arrange 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 and enjoy!


Recipe adapted from : @ https://cleanfoodcrush.com

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