LASAGNA STUFFED CHICKEN
Lasagna stuffed chicken is a tasty way to get your lasagna fix without eating a bunch of carbs! Skip the noodles and stuff your lasagna right inside a chicken breast. Low carb and family friendly, too!
My family has been on a major Italian food kick lately. Always wanting chicken Alfredo and spaghetti and lasagna.
I don’t mind, because I feel like there are plenty of Italian low carb foods. You’ve just got to get a little creative!
Obviously, zucchini noodles make spaghetti night super simple.
Chicken Alfredo can be made and served over broccoli instead of pasta.
And lasagna? Stuff it in your chicken and skip all carbs!
You’re going to love this low carb chicken recipe!
Adapted From : thatlowcarblife.com
My family has been on a major Italian food kick lately. Always wanting chicken Alfredo and spaghetti and lasagna.
I don’t mind, because I feel like there are plenty of Italian low carb foods. You’ve just got to get a little creative!
Obviously, zucchini noodles make spaghetti night super simple.
Chicken Alfredo can be made and served over broccoli instead of pasta.
And lasagna? Stuff it in your chicken and skip all carbs!
You’re going to love this low carb chicken recipe!
Adapted From : thatlowcarblife.com
INGREDIENTS
- 1/4 plus 2 tbsp. freshly grated Parmesan, divided
- 1 1/2 c. marinara
- 1 1/4 c. shredded mozzarella, divided
- Kosher salt
- 1 large egg
- Freshly ground black pepper
- 4 boneless skinless chicken breasts (about 1 3/4 lb.)
- 1/2 tsp. Italian seasoning
- 1 tbsp. extra-virgin olive oil
- 3/4 c. ricotta
- 2 tbsp. freshly chopped basil, plus more for serving
DIRECTIONS
Number One, Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
Number Two, Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
Number Three, Arrange 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.
Number Four, Bake 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.
Number Five, Change 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.
Number Six, Garnish with more basil before serving.
Number Two, Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
Number Three, Arrange 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.
Number Four, Bake 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.
Number Five, Change 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.
Number Six, Garnish with more basil before serving.
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