Name: White Lasagna Stuffed Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 boneless chicken breasts; 2 cups whole milk ricotta cheese; 1/4 cup pesto, homemade or store-bought; 1 egg; 3 tsp Italian seasoning, divided; 2 cloves garlic, minced; 1/2 tsp salt; 2 cups mozzarella cheese, shredded; 1/4 cup unsalted butter; 3 cloves garlic, minced; 2 Tbsp all-purpose flour; 1 1/2 cup chicken broth; 1 tsp dried thyme; 1/2 tsp dried basil; 1/2 cup heavy cream; 1/2 cup Parmesan, shredded; Kosher salt and ground pepper, to taste

White Lasagna Stuffed Chicken

May 13, 2020

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This fancy yet simple chicken dinner is an epic meal you’ll want to add to your meal plan this week. It’s layered with an amazing pesto ricotta filling, topped with the creamiest, melt-in-your-mouth garlic parmesan cream sauce, and garnished with parsley. It comes together in about 30 minutes. Quick and easy. Add a side of garlic bread (or breadsticks) and a green salad to make it complete. Fancy and delicious. Winner, winner chicken dinner.

This stuffed chicken also goes well with any vegetable side. You can have garlic
bread or breadsticks too.

White Lasagna Stuffed Chicken

Ashlee

This fancy yet simple chicken dinner is an epic meal you'll want to add to your meal plan this week. It's layered with an amazing pesto ricotta filling, topped with the creamiest, melt-in-your-mouth garlic parmesan cream sauce, and garnished with parsley. It comes together in about 30 minutes. Quick and easy.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Dishes

Servings 4

Ingredients

4 boneless chicken breasts

For Ricotta Mixture:

2 cups whole milk ricotta cheese
1/4 cup pesto, homemade or store-bought
1 egg
3 tsp Italian seasoning, divided
2 cloves garlic, minced
1/2 tsp salt
2 cups mozzarella cheese, shredded

For White Cream Sauce:

1/4 cup unsalted butter
3 cloves garlic, minced
2 Tbsp all-purpose flour
1 1/2 cup chicken broth
1 tsp dried thyme
1/2 tsp dried basil
1/2 cup heavy cream
1/2 cup Parmesan, shredded
Kosher salt and ground pepper, to taste

Instructions

Preheat oven too 400ºF. Prepare a baking dish and lightly coat with nonstick spray.
Butterfly cut the chicken breasts and place them into baking dish. Set aside.

For Ricotta Mixture:

In a medium bowl, combine ricotta cheese, pesto, egg, Italian seasoning, garlic, salt and mozzarella cheese. Set aside.

For White Cream Sauce:

In a large skillet, melt butter over medium-high heat. Add in garlic and cook until fragrant, about 2 minutes. Whisk in flour for about 1 minute.
Add chicken broth, thyme and basil. Cook and stir until well combined about 1-2 minutes. Whisk in heavy cream and Parmesan cheese until slightly thickened. Season with kosher salt and ground pepper, to taste.

To Assemble Chicken:

Spread 1/4 cup of sauce on to half of each chicken breast. Top sauce with ricotta mixture. Fold chicken breasts to close.
Pour remaining white cream sauce over chicken. Top with remaining mozzarella cheese. Sprinkle more Italian seasoning. Season with Kosher salt and ground pepper.
Place into oven and bake at 400ºF for 25-27 minutes or until chicken reaches an internal temperature of 165ºF.
Remove from oven. Serve immediately.