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Low Carb Lasagna Stuffed Chicken Parmesan | PiperCooks
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5 from 1 vote

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Canadian
Keyword: chicken, lasagna, low-carb, parmesan


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
  • 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


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.


Garnish with fresh shaved Parmesan cheese if you prefer.