Lasagna Stuffed Chicken

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

Course: DinnerCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

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.

Cook Mode

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Ingredients

  • 3/4 Cup 3/4 Whole Mike Ricotta

  • 1 1/4 Cup 1 1/4 shredded mozzarella, split x 2

  • ¼ Cup + 2 Tablespoon Grated Parmesan, split x 2

  • 1 Large 1 whole egg

  • 2 Tablespoon 2 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 1 olive oil

Directions

  • 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.

Amanda Covington

Amanda, a culinary beacon for busy mothers, boasts over 20 years of creating quick, nutritious recipes. This celebrated food columnist, contributing to various magazines, has penned three best-selling cookbooks. A frequent podcast and cooking show guest, Amanda educates many on speedy meal preparation. Hailing from Columbus, Ohio, she manages her food blog and hosts workshops. Connect with Amanda Covington via Journo Portfolio or LinkedIn.

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