Stuffed Lasagna Chicken Parmesan

A chicken breast stuffed with cheese and spinach on tomato sauce with a crusted exterior and tomato and cheese on top.

5 from 1 vote

Stuffed 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

Cook Time30

Total Time50

Course: Main Course

Cuisine: Canadian

Servings:

Calories: 667kcal

Author: Jacqueline Piper

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 below
1/ teaspoon sea salt
⅛ teaspoon ground black pepper

For the Sauce

2 cloves garlic minced
½ large onion diced
680 ml tomato sauce
2 cups spinach chopped
1 teaspoon Italian seasoning
salt and pepper to taste

Instructions

To Make the Sauce:

Heat a skillet over medium heat, 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:

Preheat the oven to 375°F (190℃).
Line a baking sheet with parchment paper or a silicone baking mat so that the chicken doesn't stick.
In a small bowl, mix together the cream cheese, spinach and the ricotta, salt and pepper.
Butterfly the chicken by cutting it 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 for 30 minutes, or until cooked to an internal temperature of 165℉ (74℃).

Notes

Garnish with fresh shaved Parmesan cheese if you like it.

Nutrition