These tasty gooey stuffed chicken chests are a delightful one pot dinner that your family will love! If you love chicken parmesan and lasagna, by then you will love this straightforward Lasagna Stuffed Chicken Breasts dinner equation!
Lasagna Stuffed Chicken Breasts are an Italian sustenance squash up that you won't presumably get enough of! You are basically stuffing lasagna filling into a breaded chicken chests… proceeded, what could be better than that? The events are done and the winter chill is setting in, so the opportunity has arrived to take out those comfort sustenance equations that will keep you warm and your midriff full!
I venerate lasagna and my better half appreciates chicken parmesan, so this was an unquestionable dinner mix for our family! The melty, gooey lasagna fixing sets genuinely dresses off a typical plain ol' chicken chest. I am constantly attempting to consider novel chicken dinner recipes and this was irrefutably a champ! This dinner equation was straightforward enough for a weeknight, yet positively rich enough to serve to association. You can even make this equation early and heat legitimately before dinner.
The snare for how to stuff a chicken chest is to use thin chicken. If you have a go at using a thick chicken chest, it will take consistently to cook through. I need to use a dainty chicken chest and to place the filling in the middle and roll the chicken piece up to encase the filling. A bit of balancing will flood, yet that part tastes unprecedented also!
- For the chicken
- 4 thin chicken breasts no thicker than 1/4 inch
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup parmesan cheese
- 1 egg beaten
- 1 1/2 cups marinara sauce
- For the lasagna filling
- 1/2 cup shredded provolone or mozzarella cheese or a mixture of the two
- 3/4 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1 tbsp fresh chopped basil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1 egg beaten
- Preheat oven to 375 degrees. Pour sauce into the bottom of an oven proof skillet or casserole dish.
- Set up a chicken dredging station, with one shallow bowl of egg and one of the parmesan cheese and breadcrumbs. Dredge chicken through egg, shaking off excess, then through the breadcrumb mixture, making sure to coat both sides equally. Set chicken aside.
- Mix together lasagna filling ingredients in a small mixing bowl. Split filling evenly between the four chicken pieces. Place filling in the center of each chicken breast. Roll chicken over, tucking in one end under the other.
- Place seam side down in the sauce. Bake for 30-35 minutes, or until chicken is cooked through. If cheese runs out, push back in before it cools. It will set up as it cools. Let sit 5-10 minutes to allow ricotta mixture to set up.
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