Lasagna Stuffed Chicken
Ingredients:
1 lb chicken breasts (2 Leans)
1 cup part skim ricotta cheese (1 Lean)
1/4 cup egg beaters (1.33 Condiments)
1 teaspoons oregano (1 Condiment)
2 teaspoon basil (1 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/2 teaspoon salt (2 Condiments)
1/4 teaspoon black pepper (1/2 Condiment)
2 tablespoons reduced fat Parmesan cheese, grated (1 Condiment)
1 cup reduced fat shredded mozzarella, divided (1 Lean)
1 cup program approved marinara sauce (4 Greens)
Directions:
Butterfly chicken breasts and place into a lightly greased baking dish.
In a small mixing bowl, stir together ricotta cheese, egg beaters, 1/2 tsp oregano, 1 tsp basil, garlic powder, salt, black pepper and 1/2 cup mozzarella cheese.
Spoon about ¼ cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
Drizzle remaining marinara sauce over chicken. Top with 1/2 cup mozzarella cheese and parmesan cheese. Sprinkle with remaining 1/2 tsp oregano and 1 tsp basil.
Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.
Notes: This recipe can easily be doubled or tripled.
4 Servings with
1 Lean, 1 Green, and 2 Condiments per Serving
