I love Italian food so much, and joining two of my favorite things together in one delicious keto-friendly recipe is like pure magic! In this keto recipe, you won’t even miss the pasta, that’s how good it is. All the lovely lasagna flavor without all the added carbs.
Tenderized chicken breasts packed with ricotta cheese, pepperoni, and seasoning, then covered with Rao’s marinara (or your fave low-carb pasta sauce), and melted mozzarella cheese, if that doesn’t scream Italian food then I don’t know what does!
This will be your family’s original favorite dinner, and they’ll never even realize that it’s low-carb.
Flavorful keto lasagna stuffed chicken has all the Italian tastes you love without all the added carbs. Cheese, chicken, spices, & sauce… this is what keto dreams are made of.
Keto Lasagna Stuffed Chicken
- 4 medium-sized chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 15 oz. jar ricotta cheese
- 20 pepperoni slices, diced into small cubes
- 1 teaspoon basil, dried
- 1 teaspoon parsley, dried
- 1 egg
- 24 oz. Rao’s marinara
- 8 oz. bag mozzarella cheese
First, preheat the oven to 375 degrees.
Then On a cutting board, butterfly chicken breast and pound with a meat tenderizer until the chicken is 1/4″ thick. Season chicken with Italian seasoning, salt, pepper, and garlic powder.
After In a mixing ball, add ricotta cheese, diced pepperoni, basil, parsley, and egg. Mix all elements together.
Then add a spoonful of ricotta cheese filling to the chicken breast and spread out evenly. Roll up each chicken breast and put in a 9×13 casserole dish.
After Pour marinara sauce over chicken breast and top with shredded mozzarella cheese.
Finally, bake in preheated oven for forty -40- minutes.
Serve and enjoy!
Yield: 4, Serving Size: 1 stuffed chicken breast
Amount Per Serving: 698.4 Calories | 41.0g Fat | 12.3g Total Carbs | 1.3g Fiber | 8.3g Sugar | 0 Sugar Alcohol | 0 Erythritol | 72.3g Protein | 11.0g Net Carbs