Lasagna Stuffed Chicken Breast

All the flavor of lasagna stuffed into a chicken breast.

• 1 pound or so of boneless skinless chicken breasts, ~3 breasts
• 1 cup of full fat ricotta cheese
• 1 pasture-raised egg
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 tsp garlic powder
• Italian seasoning
• salt and pepper
• 1/2 cup or so of Rao’s marinara sauce (this brand has no sugar added, and no gross soybean oil!)

1. Preheat oven to 400 F
2. Mix Ricotta, egg, Parmesan, garlic powder, and 1/4 cup of the mozzarella cheese until well combined. Set aside.
3. Butterfly each chicken breast so they can be stuffed. Sprinkle on salt, ideally kosher (it sticks best)
4.  Spoon 1/4 of the ricotta mixture into the first chicken breast. Then add a tablespoon of Rao’s sauce on top of ricotta. Then sprinkle on 1/4 of the remaining mozzarella. Sprinkle on salt, pepper, and italian seasoning. Repeat for the other 2 breasts.
5. In a 9×9 baking dish, put the three breasts into the pan so they are each touching and holding the previous one together, similar to tacos on their side.
6. Add a few more tablespoons of marinara sauce on top. Add the remaining Ricotta on top followed by the remaining mozzarella.  Sprinkle on more salt, pepper, and italian seasoning
7. Bake for 35 minutes

9×9 pan of Lasagna stuffed chicken breasts

Lasagna stuffed chicken breasts

If I were to make it again, I would cut the breasts in half and then pound them thin, then stuff each thin piece.