I love Italian food, but it is not always the healthiest option. This stuffed chicken gives all the great Italian flavor of a lasagna but without the carbs. Also, it’s much easier to assemble than a traditional lasagna. Cheese stuffed chicken topped with more melty cheese can’t ever be a bad thing, right?
- 1/4 cup olive oil
- 3 tsp garlic powder divided
- 3 tsp onion powder divided
- 2 tsp salt and pepper divided
- 2 tbl Italian seasoning divided
For the marinade you could use fresh herbs or your favorite Italian dressing.
- 4 large chicken breasts
- 1 cup ricotta
- 1 cup parmesan cheese grated
- 1 cup marinara sauce
- 8 oz mozzerella cheese sliced or shredded
For the marinade: combine olive oil, 1 teaspoon each of garlic powder, onion powder, salt, pepper and tablespoon Italian seasoning. Coat all sides of the chicken and marinate in the refrigerator for at least 30 min.
Slice each chicken breast through the middle leaving a pocket for the cheese filling. Make sure you don't slice all the way through, leave about 1/2" chicken connected on opposite side of the slit.
Combine the ricotta, Parmesan and remaining seasonings in a small bowl. Stuff a 1/4 cup of the mixture into each chicken breast opening. Fold the top of the breast over the stuffing, keeping it all inside as it bakes.
Bake at 375 degrees for 25-30 minutes or until chicken is cooked through. Top with marinara and cheese and broil for 3-4 minutes or until cheese is melted.