The greatest thing about this classic Ninja Foodi stuffed chicken lasagna recipe; it’s not the pasta it happens to be the rich and creamy ricotta filling. Rich, creamy ricotta cheese tastes amazing when stuffed into chicken breasts with tomato sauce. If you’re looking for keto low-carb dinner idea or just a quick sample family dinner, this lasagna stuffed chicken breast recipe’s a genuine winner.
How to Make Lasagna Stuffed Chicken Breast Ninja Foodi
The recipe is a delicious method to eat lasagna minus having carbs. Cut out the pasta noodles, and stuff your lasagna ricotta and mozzarella inside a chicken breast. It is a Keto diet Ninja Low carb recipe as well as family-friendly.
Step 1. Preheat Ninja Foodi on Bake/Roast mode at 350°.
Step 2. Mix ricotta, ¼ C. Parmesan, ½ C. mozzarella, 1 large whole egg, basil and salt, and pepper in a mixing bowl.
Step 3. In each chicken breast, cut a side pocket with a small knife.
Step 4. Now stuff each chicken breast with 2 Tbsp. Tomato sauce and 1/4 of the ricotta mix.
Step 5. Organize each stuffed chicken breast in the bottom of the Ninja Multi-Purpose Pan, and add salt and pepper to the top of the chicken breast.
Step 6. Then shake and season each chicken breast with Italian seasoning, and drizzle each with olive oil.
Step 7. Bake stuffed chicken breast until it is nearly cooked; check with an Instant thermometer and bake until chicken reaches a temperature of 155° internally, about 25 minutes, or up to 35 minutes for larger breasts; if you see any excess juices in the pan, you can remove.
Step 8. Top stuffed chicken breast with leftover 1 C. tomato sauce, remaining ¾ C. mozzarella, and 2 Tbsp. of parmesan cheese.
Step 9. Then finish baking until cheese is golden and bubbly and check with an Instant thermometer bake until chicken reaches a temperature of 165° internally, about 4 to 5 more minutes.
Step 10. Garnish with more basil before serving.
Ninja Foodi Lasagna Stuffed Chicken
Ingredients
- 3/4 Cup Whole Mike Ricotta
- 1 1/4 Cup shredded mozzarella, split x 2
- ¼ Cup + 2 Tablespoon Grated Parmesan, split x 2
- 1 Large whole egg
- 2 Tablespoon chopped basil, + additional for garnishing
- 1 Teaspoon salt to taste
- 1 Teaspoon black pepper
- 4 bone-less skin-less chicken breasts (1 3/4 pound.)
- 1 ½ Cup Tomato Sauce or Marinara
- ½ Teaspoon dry Italian seasoning
- 1 Tablespoon olive oil
Instructions
- Preheat Ninja Foodi on Bale/Roast mode at 350°.
- Mix ricotta, ¼ C. Parmesan, ½ C. mozzarella, 1 large whole egg, basil and salt, and pepper in a mixing bowl.
- In each chicken breast, cut a side pocket with a small knife.
- Now stuff each chicken breast with 2 Tbsp. Tomato sauce and 1/4 of the ricotta mix.
- Organize each stuffed chicken breast in the bottom of the Ninja Multi-Purpose Pan, and add salt and pepper to the top of the chicken breast.
- Then shake and season each chicken breast with Italian seasoning, and drizzle each with olive oil.
- Bake stuffed chicken breast until it is nearly cooked through; check with an Instant thermometer and bake till chicken reaches a temperature of 155° internally, about 25 minutes, or up to 35 minutes for larger breasts; if you see any excess juices in the pan, you can remove them.
- Top stuffed chicken breast with leftover 1 C. tomato sauce, remaining ¾ C. mozzarella, and 2 Tbsp. of parmesan cheese.
- Then finish baking until the cheese is golden and bubbly, and the chicken checks with an Instant thermometer bake until the chicken reaches a temperature of 165° internally, about 4 to 5 more minutes.
- Garnish with more basil before serving.
