Keto stuffed chicken is all the rage. And add lasagna, chicken, and keto together and you are in for a SERIOUS treat! If you are looking for an easy, delicious meal that won’t break the Keto bank, then you are in for a serious treat!

Lasagna Keto Stuffed Chicken

Yields: 2 servings

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

• 2 chicken breasts
• 1 cup shredded mozzarella cheese, divided
• ¾ cup ricotta cheese
• ½ cup marina sauce
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Salt and pepper for sprinkling

Optional: fresh parsley for garnish

Directions:

1. Preheat the oven to 450 degrees F.

2. 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.

3. 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).

4. Season the chicken breasts with garlic powder, and salt and pepper.

5. Divide the mixture to stuff half into each chicken pocket.

6. 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.

7. Spoon on a layer of marinara sauce, followed by remaining shredded mozzarella cheese.

8. 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.

9. Once finished baking, sprinkle on fresh parsley if desired and allow the chicken to rest for 5
minutes before serving.

Lasagna Keto Stuffed Chicken

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 2 chicken breasts
• 1 cup shredded mozzarella cheese, divided
• ¾ cup ricotta cheese
• ½ cup marina sauce
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Salt and pepper for sprinkling
• Optional: fresh parsley for garnish

Instructions

1. Preheat the oven to 450 degrees F.

2. 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.

3. 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).

4. Season the chicken breasts with garlic powder, and salt and pepper.

5. Divide the mixture to stuff half into each chicken pocket.

6. 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.

7. Spoon on a layer of marinara sauce, followed by remaining shredded mozzarella cheese.

8. 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.

9. Once finished baking, sprinkle on fresh parsley if desired and allow the chicken to rest for 5 minutes before serving.