Lasagna Stuffed Chicken

So as we continue on our Mother's Day treats, here is a recipe that your mom will surely be in awe. While you are making her feel special and like a queen, we got you covered by teaching you the best lasagna stuffed chicken, yes, it's a combination of a low-carb and everyone's all-time favorite Italian dinner. So what are you waiting for? Write this all down and make your momma proud with this quick and easy recipe.

INGREDIENTS

• 3/4 cup ricotta
• 1 1/4 cup shredded mozzarella, divided
• 1/4 plus 2 tbsp. freshly grated Parmesan, divided
• 1 large egg
• 2 tbsp. freshly chopped basil, plus more for serving
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts (about 1 3/4 lb.)
• 1 1/2 cup marinara
• 1/2 tsp. Italian seasoning
• 1 tbsp. extra-virgin olive oil

KITCHEN PRODUCT USED

• Zulay Kitchen Magnetic Measuring Spoon

• Zulay Kitchen's Poultry Shears

• Zulay Kitchen's Digital Meat Thermometer

INSTRUCTIONS

1. Preheat oven to 375°F.
2. In a mixing bowl, combine ½ cup mozzarella, ¼ cup Parmesan, egg, and basil.
3. Season with salt and pepper.
4. Cut the Chicken Brests in half using Zulay Kitchen's Poultry Shears.
5. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
6. Arrange stuffed chicken in the bottom the baking dish.
7. Add more flavor with salt and pepper.
8. Add the Italian seasoning and drizzle with oil.
9. Bake until chicken is almost cooked through, checking the internal temperature using Zulay Kitchen's Meat Thermometer until it reaches 155°F.
10. Remove excess sauce.
11. Switch the oven to broil and add the remaining 1 cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan on top of the chicken.
12. Broil until cheese is golden and bubbly and check again with the Zulay Kitchen's Meat Thermometer to make sure it reaches an internal temperature of 165°F.
13. Add basil as garnish and Serve!