Stuffed Chicken Cheesy Keto Lasagna Bake
The thing I love the most about this way of eating is that you’re never hungry – like ever! And, you get to eat all of this amazing food like these stuffed chicken breasts! While this recipe is focused on a lasagna bake, you can really mix it up to your taste bud’s content.
Ingredients
Scale
- 2 Chicken Breasts
- 1 cup, Shredded Mozzarella Cheese (divided)
- ¾ cup, Ricotta Cheese
- ½ cup, Marinara Sauce (we like the Rao’s brand)
- 1 TBS, Olive Oil
- ½ tsp, Dried Basil
- ½ tsp, Dried Parsley
- ¼ tsp, Garlic Powder
- ¼ tsp, Salt
- Salt and Pepper (for sprinkling)
- Fresh Parsley Garnish (optional)
Instructions
- Preheat the oven to 450 degrees F.
- In a medium-sized bowl, combine ½ cup of the mozzarella cheese, the ricotta cheese, basil, parsley and salt. Stir until incorporated and set aside.
- Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).
- Season the chicken breasts with garlic powder, and salt and pepper.
- Divide the mixture to stuff half into each chicken pocket.
- Heat 1 tablespoon of olive oil in an oven-safe skillet on medium-high heat. After the skillet is heated through, add the chicken breasts – top side down. Allow to cook for 5 minutes without touching. Turn off the heat and flip the chicken breasts over.
- Spoon on a layer of marinara sauce, followed by remaining shredded mozzarella cheese.
- Place in the oven for 12-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full 15 minutes.