4 large chicken breasts
2 cups whole milk ricotta cheese
3 cups shredded mozzarella cheese
4 cloves garlic, minced
2 eggs
2 cups marinara sauce
4 teaspoons Italian seasoning blend
1/4 cup grated Parmesan cheese
1 teaspoon freshly chopped parsley
Kosher salt & fresh ground black pepper
Preheat oven to 400 F.
In a mixing bowl, add ricotta cheese, eggs, minced garlic, 3 teaspoons Italian seasoning, 2 cups mozzarella cheese and 1/2 teaspoon of salt. Mix until thoroughly combined.
Season both sides of each chicken breast with salt and pepper. Butterfly them, and place in a lightly greased or non-stick baking dish.
Spread 1/4 cup of the marinara sauce on the inside of each chicken breast, covering the full length of the chicken.
Add a dollop of the garlic/ricotta mixture on top of the sauce. Fold the chicken back on top of itself to securely hold the filling in place. Repeat for all for chicken breasts
Cover the chicken breasts with the remaining marinara sauce. Top with remaining mozzarella cheese, and sprinkle with remaining Italian blend, Parmesan cheese, and salt and pepper to taste.
Place the dish in the oven and bake until the chicken is fully cooked all the way through, the cheese is melted and browned, and the sauce is bubbling, about 25-30 minutes.
Remove from oven and garnish with parsley. Serve hot!
Pro-tip: You can add your own favorite lasagna toppings to personalize this dish! Try adding olives, bell peppers or other veggies for some vitamins!
