Low Carb Lasagna Chicken Parmesan
Chicken breast, stuffed with ricotta, spinach and tomato sauce like lasagna, and coated with a crispy pecan meal crust, tomato sauce and melted mozzarella cheese like chicken Parmesan.
Ingredients
For the Chicken
- 2 large chicken breasts
- 2 oz cream cheese softened
- 2 cups spinach chopped
- ¼ cup ricotta cheese
- ¼ cup pecan meal
- ¼ cup shredded mozzarella
- 2 tablespoons tomato sauce (saved from sauce ingredients)
- 1/ teaspoon sea salt
- ⅛ teaspoon ground black pepper
For the Sauce
- 2 cloves garlic minced
- ½ onion diced
- 680 ml tomato (minus 2 tablespoons for chicken)
- 2 cups spinach chopped
- 1 teaspoon
Italian seasoning - salt and pepper to taste
Instructions
To Make the Sauce:
- Heat a frying pan over medium, then add the oil and the onions. Fry onions for a few minutes until softened. Add garlic and cook for another 30 seconds. Add tomato sauce, spinach and Italian seasoning. Cook for 5 minutes to heat through. Salt and pepper to your liking. Set aside.
For the Chicken:
- In a small bowl, mix together the cream cheese, spinach and the ricotta, salt and pepper.
- slice the chicken in half lengthwise, not cutting all the way through and then open it up, like a book.
- Divide the cheese mixture between the chicken pieces. Close the chicken back up. Coat each piece with pecan meal. Sprinkle with mozzarella cheese.
- Bake at 375°F for 30 minutes, or until cooked through.
Notes
Garnish with fresh shaved Parmesan cheese if you prefer.