Lasagna stuffed chicken is a tasty way to get your lasagna fix without eating a bunch of carbs! Skip the noodles and stuff your lasagna right inside a chicken breast. Low carb and family friendly, too!
3 large chicken breasts about 6 ounces each
1 tablespoon olive oil
1 1/2 teaspoons Italian seasoning divided
1 teaspoon garlic powder
1 teaspoon salt divided
1 cup ricotta cheese
1 1/2 cups grated mozzarella divided
2 tablespoons parsley
1/2 cup marinara
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
Place the chicken on a cutting board and use a sharp knife to cut a deep pocket into the side of each breast.
Drizzle chicken with olive oil and season with 1/2 teaspoon Italian seasoning, garlic powder, and 1/2 teaspoon of salt.
Add the ricotta, 1/2 cup of mozzarella, parsley, and remaining 1 teaspoon of Italian seasoning and 1/2 teaspoon of salt to a mixing bowl and stir well to combine.
Stuff the ricotta mixture into each chicken breast and place the chicken in the prepared dish.
Spoon the marinara evenly over the chicken breasts.
Bake for 30 minutes and then sprinkle the remaining 1 cup of mozzarella over the top of the chicken. Continue baking for 5 minutes or until chicken is cooked through.
Serve immediately with additional parsley sprinkled on top, if desired.