Jump to recipeEmile Henry Emile Henry Made In France HR Modern Classics Large Rectangular Baker, 13 x 9
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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
The best part of traditional lasagna isn't the pasta—it's the ricotta filling. And that creamy cheese situation happens to taste incredible when stuffed into chicken breasts with marinara sauce. Whether you're looking for low-carb dinner ideas or not, this recipe's a real winner.
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Ingredients
- 3/4 cup
ricotta
- 1 1/4 cups
shredded mozzarella, divided
- 1/4
plus 2 tbsp. freshly grated Parmesan, divided
- 1
large egg
- 2 Tbsp.
freshly chopped basil, plus more for serving
Kosher salt
Freshly ground black pepper
- 4
boneless skinless chicken breasts (about 1 3/4 lb.)
- 1 1/2 cups
marinara
- 1/2 tsp.
Italian seasoning
- 1 Tbsp.
extra-virgin olive oil
Directions
- Step 1Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
- Step 2Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
- Step 3Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
- Step 4Bake until chicken is almost cooked through, reaching an internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger breasts. Discard excess juices in pan.
- Step 5Change oven to broil and top chicken with remaining 1 cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly and chicken reaches an internal temperature of 165°, about 4 to 5 minutes more.
- Step 6Garnish with more basil before serving.
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