lasagna stuffed chicken
4SP blue & purple, 7SP green/7PP
Servings: 4
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