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Lasagna Stuffed Chicken

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

Kosher salt

Black pepper

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. 

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