When’s the last time you had a perfectly bubbly dish of baked lasagna? As far as heavy pasta dishes go, lasagna has to be the king of the mountain. When made correctly, this dish crosses off everything you need for a delicious dinner. It’s got layers of different flavors, plenty of cheese, some nice meaty flavor and a range of textures as well. Still, putting together an entire lasagna can be a lot of work. What if you could replicate that flavor in a simpler way without skimping on flavor?
Fortunately, we’ve found a unique recipe that does just that. As those of us who have cooked it a lot know, chicken is relatively mild flavor when used in conjunction with other ingredients. It tends to taste a little bit like everything—or, at least, whatever it’s been seasoned with. So what if we could make it taste like lasagna? That’s exactly what we’re doing today with this lasagna stuffed chicken recipe which packs a lot of punch with very little effort. If you’ve been craving lasagna but want to cut out some of the prep work, this is the recipe for you. So let’s get started.
Here’s what you’ll need:
- 2 chicken breasts
- 1 cup of whole milk ricotta cheese
- 1 egg
- 3 teaspoons of Italian seasoning
- 2 cloves of crushed garlic
- 1/2 teaspoon of salt
- 2 cups of shredded mozzarella
- 1 cup of marinara sauce
- salt
- pepper
Here’s what you do:
1. To start off, preheat your oven to 400 degrees. Next, you’ll need to prepare your chicken breasts. Make sure the extra bits of fat and skin are trimmed off before carefully butterflying them—slice them in half horizontally being careful not to cut all the way through or to cut your hand while doing so. Put the breasts into a lightly greased baking dish.
2. With that done, get out a small mixing bowl and combine your ricotta cheese, egg, two teaspoons of your Italian seasoning, garlic, salt and a cup of mozzarella cheese. Mix everything together so it’s well incorporated.
3. Now, scoop out about a quarter cup of your marinara sauce onto one half of each of your butterflied chicken breasts. On top of that, scoop out a similar amount of your ricotta mixture on top of it, spread it around and fold the other half of the chicken breast over to enclose it. Repeat for all the breasts.
4. Once they’re all stuffed, drizzle everything your extra marinara sauce and top it all off with your extra mozzarella as well. Sprinkle it all with Italian seasoning and season it with salt and pepper as well.
5. When you’re done, pop your baking sheet in the oven and let it bake for 25 to 30 minutes. Check it after the time is up that the chicken has an internal temperature of 165 degrees. IF everything looks good, serve it up and enjoy!
As we mentioned, the slow process of building the layers of a truly delicious lasagna, sometimes including homemade meat and tomato sauces, can be a daunting task. Fortunately, most of what punches through in that dish is easily replicated with some simple tomato and ricotta flavors. Believe us, once you try this stuffed chicken recipe, you may not make it anyway ever again. Let us know what you think!
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