Lasagna Stuffed Chicken (serves 6)
1 ½ cups ricotta cheese or cottage cheese, or a combination of both
2 shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
1 large egg
1 tablespoon dried basil
6 boneless, skinless chicken breasts
3 cups marinara
2 tablespoon Olive oil
1 teaspoon Italian seasoning
Preheat oven to 375-degrees. In a bowl, combine ricotta or cottage cheese, 1 cup mozzarella cheese, ½ cup Parmesan cheese, egg and basil. Season with salt and pepper.
Filet the chicken breasts, cutting them lengthwise, but, not cutting all the way through, basically, you are forming a pocket in the chicken breast. Spread 2 tablespoons marinara over ½ of each chicken breast, then top with ¼ cup cheese mixture.
Spray a 9 x 13-inch baking dish with cooking spray. Arrange stuffed chicken breasts in the bottom of the dish. Season with a little more salt and pepper and sprinkle with Italian seasoning and drizzle with olive oil.
Bake until chicken is cooked through, about 30-35 minutes. Discard excess juices in pan.
Change the oven to LOW broil and top the chicken with the remaining marinara, remaining mozzarella, and remaining ¼ cup Parmesan. Broil until cheese is golden and bubbly, about 4 minutes.