CHICKEN STUFFED LASAGNA RECIPES
LASAGNA-STUFFED CHICKEN RECIPE | MYRECIPES
It's no mystery why this fun stuffed chicken recipe was a huge hit in our test kitchen: Comforting classic Italian flavors shine here, while the creamy mozzarella balances the acidic tomato sauce nicely. Plus, the pocket of cheesy pesto keeps the chicken moist during the cooking process. These stuffed chicken breasts come together quickly and easily, making them perfect for busy weeknights.
Provided by Ali Ramee
Total Time 50 minutes
Yield Serves 4 (serving size: 1 stuffed chicken breast)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F with rack 7 inches from heat source. Spread 1/2 cup of the marinara evenly in bottom of a broiler-safe 11- x 7-inch baking dish.
- Stir together ricotta, pesto, crushed red pepper, and 1/4 teaspoon of the salt in a medium bowl.
- Season chicken evenly on both sides with Italian seasoning and remaining 1 teaspoon salt. Slice each chicken breast in half horizontally, cutting to but not through the other side. Working with 1 chicken breast at a time, open breast halves like a book, and spread 1 side with 1/4 cup ricotta mixture. Fold chicken breast back up, and secure with wooden picks. Arrange chicken evenly on top of marinara in baking dish. Spread chicken evenly with remaining 1/2 cup marinara; sprinkle with mozzarella.
- Cover baking dish with aluminum foil. Bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 30 to 35 minutes. Remove baking dish from oven; remove foil, and remove wooden picks from chicken. Increase oven temperature to broil. Return baking dish to oven. Broil until mozzarella is melted, golden, and bubbling, 3 to 5 minutes. Let rest 5 minutes. Serve.
CHICKEN AND STUFFING LASAGNA RECIPE - FOOD.COM
One of my favorite recipes is my aunt's Chicken Stuffed Shells. Unfortunately, it isn't what you could consider a healthy recipe -- pasta shells stuffed with a mixture of chicken, stove top stuffing, and mayonnaise, all drenched in a sauce made up of mostly butter and heavy cream. In my quest to make a healthier version, I used stove-top stuffing with no added butter, added broccoli to the filling, used reduced fat miracle whip, and opted for whole wheat lasagna noodles rather than regular jumbo shells. This recipe was a lot of work but turned out to be a delicious slimmed down version of my mom's stuffed shells. You could also make this ahead of time and freeze!
Total Time 2 hours 15 minutes
Prep Time 1 hours
Cook Time 1 hours 15 minutes
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and celery until translucent and tender.
- Boil lasagna noodles as directed.
- In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
- To make the "sauce", in a separate bowl, empty the cans of soup.
- Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
- Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
- Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
- Top with half of the chicken/stuffing mixture and more sauce.
- Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
- Top with the remaining 3 lasagna noodles and the rest of the sauce.
- Bake for 1 hour, covered with aluminum foil.
- Remove from oven and let sit 15-20 minutes.
- Enjoy with a nice green salad.
Nutrition Facts : Calories 172.7, FatContent 7.7, SaturatedFatContent 1.7, CholesterolContent 10.7, SodiumContent 778.6, CarbohydrateContent 21, FiberContent 1.7, SugarContent 4.7, ProteinContent 5.3
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