- cooking spray
- 1 large egg
- ½ cup ricotta cheese
- ½ cup frozen spinach, defrosted
- 3 tablespoon plain nonfat Greek-style yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped parsley, plus more for garnish
- 1 teaspoon dried oregano
- ⅛ teaspoon chili flakes
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts, butterflied and slightly pounded
- ¾ cup prepared marinara sauce, divided
- ⅓ cup shredded part-skim shredded mozzarella cheese
- Preheat oven to 400°F (200°C). Prepare a baking sheet with cooking spray.
- Beat egg, ricotta cheese, spinach, yogurt, Parmesan cheese, parsley, oregano, and chili flakes together in a small bowl.
- Place chicken breasts on prepared baking sheet; season with ½ teaspoon salt and ¼ teaspoon black pepper. Spread ¼ cup of marinara sauce over the bottom half of each chicken breast; top each portion of marinara with ½ the ricotta mixture and spread to cover breast entirely. Fold top breast over the toppings to sandwich. Top each portion with remaining marinara sauce and mozzarella cheese; season with remaining salt and pepper.
- Bake in preheated oven until sauce is bubbling and chicken is firm to touch, 25 to 30 minutes.
- Garnish with parsley to serve.
Butterflying a chicken breast means splitting it horizontally and opening it like a book. This allows you to then easily pound the meat to an even thickness.
What others are saying
Caro Hodgin says:
Oh man. This is a recipe to love. Chicken, cheese, tomato sauce, what's not to love? It's so so good and really beautiful looking - I made 4 (doubled the recipe) in my biggest cast iron skillet and served it family style when I had guests over.
Tal Levitas says:
Katie Hason says:
This lasagna stuffed chicken is addicting! Chicken and lasagna are my two favorite dishes, so naturally they'd be amazing as one. This recipe is also really quick, which basically means it's perfect! I throw extra cheese on mine, no guilt here! It's so good!
Leah M says:
I don't have a mallet, so in order to pound the chicken I placed it between two pieces of plastic wrap on my wooden cutting board then use a rolling pin to pound the chicken slightly. It made the perfect cutlet of chicken for this recipe. I also used store bought marinara sauce. Such a simple, quick recipe!
Erica Schaefer says:
This was really filling, almost too much food for me. Which wasn't a problem because my boyfriend ate what I couldn't finish. I did crushed tomatoes instead of marinara sauce, and it worked well. My favorite thing about this dish was how quick it was to throw together. So easy!