Lasagna Stuffed Chicken Breast (Printable Format)

Chicken breasts are filled with ricotta, basil, and topped with bubbling cheese and marinara.

# Needed Ingredients:

→ Cheese Mixture

01 - 3/4 cup ricotta cheese
02 - 1 1/4 cups shredded mozzarella cheese, divided
03 - 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons for topping
04 - 1 large egg
05 - 2 tablespoons freshly chopped basil, plus more for garnish

→ Main Ingredients

06 - 4 boneless skinless chicken breasts (about 1 3/4 pounds)
07 - 1 1/2 cups marinara sauce, divided

→ Seasoning and Finishing

08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon Italian seasoning
11 - 1 tablespoon extra-virgin olive oil

# Preparation Steps:

01 - Preheat oven to 375°F. In a mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, large egg, and chopped basil. Season with kosher salt and freshly ground black pepper.
02 - With a sharp knife, carefully cut a pocket in each chicken breast without slicing all the way through. Stuff each with 2 tablespoons marinara sauce and one fourth of the ricotta mixture.
03 - Set stuffed chicken breasts in a 9-inch by 13-inch baking dish. Lightly season with kosher salt and black pepper. Sprinkle with Italian seasoning and drizzle with extra-virgin olive oil.
04 - Bake on the center rack until the chicken is nearly cooked through and reaches an internal temperature of 155°F, about 25 minutes. For thicker breasts, extend baking to 35 minutes. Carefully remove excess juices from the pan.
05 - Set oven to broil. Top each chicken breast with remaining marinara sauce, 3/4 cup shredded mozzarella, and 2 tablespoons Parmesan cheese. Broil until cheese is golden and bubbling and internal temperature is 165°F, about 4 to 5 minutes.
06 - Remove from oven and finish with additional chopped basil before serving.

# Supplementary Details:

01 - Cutting a deep but not through pocket in the chicken ensures maximal stuffing without leaking.
02 - Let the chicken rest for a few minutes before slicing to keep juices intact.

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