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lasagna stuffed chicken

4SP blue & purple, 7SP green/7PP
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4
Author: Drizzle

Ingredients

  • 4 boneless skinless chicken breast
  • 2 Tbsp flour
  • 1 egg
  • 1/4 cup bread crumbs
  • 4 Tbsp parmesan cheese
  • 2 tsp oil
  • 4 Tbsp tomato pasta sauce
  • 1/2 cup light ricotta cheese
  • 1/3 cup reduced fat shredded cheese *I used a 3 cheese blend
  • 1 tsp italian herb

Instructions

  • Preheat the oven to 375F and line a baking sheet with some parchment paper.
  • Mix together the bread crumbs with 2 Tbsp parmesan cheese (set other 2 Tbsp aside).
  • Lay the crumb mixture out on a flat plate, and also sprinkle flour out on a separate flat plate.
  • Lay the crumb mixture out on a flat plate, and then sprinkle the flour out on a separate flat plate.
  • Whisk together the egg and a little water. Make sure it’s in a bowl large enough to dip the chicken into.
  • In a separate bowl mix together the ricotta, shredded cheese, remaining 2 Tbsp parmesan cheese and Italian seasoning.
  • Heat a large frying pan over medium heat on the stove and add the oil.
  • Cut a slit in the side of the chicken breast so you can stuff it. Make sure you don’t cut all the way through.
  • Add 1 Tbsp tomato sauce and 1/4 ricotta mixture into each chicken breast Close the breast, roll it in the flour, dip in the egg, then finish it off with the bread crumb/parmesan mixture.
  • Sear each breast in the frying pan for approximately 3 minutes on each side then transfer to the baking sheet.
  • Bake the chicken in the oven for 25 minutes. Enjoy!

Nutrition

Serving: 1breast | Calories: 421kcal | Carbohydrates: 8g | Protein: 62g | Fat: 14g | Saturated Fat: 5g | Sodium: 323mg | Sugar: 2g