Taste Buds' September Recipe of the Month


Lasagna Stuffed Chicken


  • 3/4 c. ricotta 
  • 1 1/4 c. shredded mozzarella, divided
  • 1/4 plus 2 tbsp. grated Parmesan, divided
  • 1 large egg
  • 2 tbsp. freshly chopped basil, plus more for serving

  • Course sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 boneless skinless chicken breasts (about 1 3/4 lb.)
  • 1 1/2 c. marinara sauce
  • 1/2 tsp. Italian seasoning
  • 1 tbsp. extra-virgin olive oil


  • Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with sea salt and pepper. 
  • Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture. 
  • Arrange stuffed chicken in the bottom of a 9" x 13" baking dish. Season with sea salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
  • Bake until chicken is almost cooked through, reaching an internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger breasts.
  • Change oven to broil and top chicken with remaining 1 cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly and chicken reaches an internal temperature of 165°, about 4 to 5 minutes more. 
  • Serve immediately.




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