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Lasagna Stuffed Chicken Breasts

A delicious and comforting dish combining juicy chicken breasts stuffed with layers of creamy ricotta, tangy marinara, and melted mozzarella.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Stuffing
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded Use half for filling and half for topping.
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce For topping the chicken.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil Optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  3. In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until well blended.
  4. Fill each chicken breast pocket generously with the cheese mixture. Secure with toothpicks if necessary.
Baking
  1. Place the stuffed chicken breasts in a baking dish and pour marinara sauce over the top.
  2. Sprinkle the remaining mozzarella cheese on top and cover with foil.
  3. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly.
Serving
  1. Remove toothpicks, garnish with fresh basil, and serve with a side salad or garlic bread.

Notes

Substitutions for cheese include cottage cheese or cream cheese. Ensure substitutes are halal-friendly. Store leftovers in the fridge for up to 3 days or freeze uncooked for up to 3 months. Reheat at 350°F (175°C) for about 20 minutes.