Lasagna Stuffed Chicken


  • 1 Cup Ricotta
  • 1/2 Cup Parmesan
  • 1 Egg
  • 2 tbsp Italian Seasoning or a mix of oregano and basil, divided
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 tbsp garlic powder
  • 1 cup Marinara * I used my low carb pizza sauce
  • 2 cups Mozzarella, divided
  • 4-6 Chicken Breasts, depending on size
  • salt and pepper


Preheat oven to 350 degrees F.

Make sure you slice your chicken breast down the middle to create a “pocket.” if the chicken breast is still on the thicker side, you can pound it a little thinner.

In a bowl add 1 cup mozzarella, ricotta, egg, half the Italian seasoning, and half the garlic powder.  Mix until everything is incorporated.

Season your chicken with salt, pepper, Italian seasoning, and garlic powder.

Add one heaping tablespoon of marinara sauce to your chicken. Top with 3 tablespoons of filling. Fold the chicken over to “seal.” Repeat seasoning on the top of the chicken. Place in a baking dish and top with remaining marinara and mozzarella cheese. Bake for 45-50 minutes or until chicken is cooked through.

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