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.
Servings: 2
Calories: 667kcal
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
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℃).
To Make the Sauce:
- While the chicken cooks, 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. Season to taste. Keep on low heat while the chicken finishes.
To Serve
- Divide the sauce between two plates or bowls. Top each with a baked chicken breast. Serve.
Notes
Garnish with fresh shaved Parmesan cheese if you like it.
Nutrition
Calories: 667kcal | Carbohydrates: 33g | Protein: 67g | Fat: 32g | Fiber: 10g | Sugar: 17g | Calcium: 357mg | Iron: 7mg
https://www.pipercooks.com/low-carb-lasagna-chicken-parmesan/
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