Ninja Foodi Lasagna Stuffed Chicken
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.
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.