LASAGNA STUFFED CHICKEN BREASTS
The herb & cheese combination, you’re getting all the flavors and satisfaction of lasagna, with out the heavy carbs found in regular lasagna!
Preheat the oven to 375 ranges f. and spray, or brush a baking dish with cooking oil. using a sharp knife reduce a deep pocket into the aspect of each hen breast.
Season with a hint of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. using your hands rub the seasonings/oil into the bird very well. In a small bowl whisk the egg together with ricotta cheese, parmesan, sparkling parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
Stuff the ricotta mixture similarly into every fowl breast pocket that you created, then lightly region the crammed breasts into the prepared dish. Spoon marinara calmly over the bird breasts.
Cover with a lid, or foil and bake for approximately 25-30 minutes, or till bird is cooked thru. arrange the mozzarella slices over each fowl breast and bake exposed for an additional 2 minutes, or till cheese is melty. Sprinkle with fresh chopped basil and enjoy!
Ingredients
- 4 chicken breasts about 6 ounces each
- 1 Tbsp dried oregano
- 2 fresh garlic cloves, minced
- 1 cup all-natural marinara sauce
- 1 free range egg
- 1 cup ricotta cheese
- 1/4 cup shredded fresh parmesan cheese
- 4 thin mozzarella slices
- 2 Tbsps chopped fresh parsley
- 1 Tbsp fresh thyme leaves
- 4 Tbsps fresh chopped basil, divided
- sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
- The use of a sharp knife cut a deep pocket into the side of every bird breast.
- Season with a hint of sea salt, black pepper, oregano, garlic and upload a tiny drizzle of olive oil. the use of your fingers rub the seasonings/oil into the bird thoroughly.
- In a small bowl whisk the egg collectively with ricotta cheese, parmesan, sparkling parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine combination.
- Stuff the ricotta mixture similarly into each hen breast pocket that you created, then gently vicinity the filled breasts into the prepared dish.
- Spoon marinara calmly over the chook breasts.
- Cover with a lid, or foil and bake for approximately 25-half-hour, or until chicken is cooked through.
- Arrange the mozzarella slices over each chook breast and bake uncovered for a further 2 minutes, or until cheese is melty.
- Sprinkle with sparkling chopped basil and experience!
