Lasagna… Noodles, sauce, meat (sometimes), and tons of cheese. Yes please! I do not make lasagna that often mostly because I’d rather eat it at an Italian restaurant and have someone else make it. Y’all know making lasagna is time consuming and a labor of love! Also, lasagna can be rather high carb and full of fat. A while back, I was thinking about lasagna and how could I make a low carb version. I was watching Food Network (my Saturday morning ritual) and saw a recipe for stuffed chicken. Then it dawned on me… what if I stuff the lasagna filling inside a chicken breast and cover it with marinara sauce and cheese?! So I did it…. And it was glorious! Lasagna Stuffed Chicken is the low carb cousin of traditional lasagna! This is a Weight Watcher friendly recipe and it’s 10 SmartPoints per chicken breast.
As I’ve mentioned before, I love all things stuffed! I don’t really know why I love stuffed foods so much, other than the fact that usually when I made a meal that is “stuffed” it involves cheese. I’ve made and eaten dozens of stuffed chicken recipes. But this chicken is no ordinary stuffed chicken breast… The stuffing is made with low fat ricotta cheese, parmesan cheese, and Italian seasonings. Literally the ingredients of lasagna! I stuffed the chicken a bit different than you are probably used to seeing. While watching the same Food Network show, I saw an interesting stuffing technique that I had to try. They put a knife into the thick side of the chicken, twisted the knife around to make a pocket, and then piped in the stuffing ingredients into the chicken. ARE YOU KIDDING ME?!? What a great idea! So thank you once again Food Network for teaching me a new trick!
Step One: Lay the chicken breast flat on parchment paper and in the thickest part of the chicken, gently push a knife through the chicken about ¾ down. I recommend using a serrated knife; my favorite FAVORITE knifes are from Cuisinart. You do not want to cut the chicken in half, you are just putting a knife through the middle of the chicken breast to create a “pocket”
Step Two: Gently twist the knife and move it slowly to the right then to the left, creating a pocket.
Step Three: Gently pull the knife almost out of the chicken and where the initial incision is, cut just a little more to create a larger whole.
Step Four: Mix the stuffing ingredients and pour ingredients into a zip lock bag. At the bottom corner of the bag, cut a tiny piece off.
Step Five: Holding the chicken breast in your left hand and the zip lock bag in the right hand, squeeze the stuffing ingredients into the chicken breast.
For this recipe, I made a quick marinara sauce that literally took me 15 minutes to make (you can totally use pre-made sauce for this if you are strapped for time or have a jar in your pantry!). Once the marinara sauce is heated, ladle a layer of the sauce onto the bottom of a casserole dish; this helps keep the chicken juicy and moist while baking. My go to casserole dishes are Pyrex dishes that have those awesome lids; perfect so that you can just pop the lid on and put the whole dish in the fridge for left overs the next day. No need to dirty up tupperware. Next lay the chicken breast onto the layer of sauce, pour the rest of the sauce, and bake for 15 minutes. Remove from the oven and sprinkle the CHEESE!!
Serve with zucchini noodles and you have yourself low-carb STUFFED LASAGNA CHICKEN!! So there it is, a new way to stuff chicken!
I hope you enjoy these *stuffed* bites of flavor!
For Lasagna Stuffed Chicken, here are my “go to” kitchen tools: