Lasagna Stuffed Chicken

INGREDIENTS

• 3/4 c. ricottâ
• 1 1/4 c. shredded mozzârellâ, divided
• 1/4 plus 2 tbsp. freshly grâted Pârmesân, divided
• 1 lârge egg
• 2 tbsp. freshly chopped bâsil, plus more for serving
• Kosher sâlt
• Freshly ground blâck pepper
• 4 boneless skinless chicken breâsts (âbout 1 3/4 lb.)
• 1 1/2 c. mârinârâ
• 1/2 tsp. Itâliân seâsoning
• 1 tbsp. extrâ-virgin olive oil

DIRECTIONS

1. Preheât oven to 375°. In â bowl, combine ricottâ, ½ cup mozzârellâ, ¼ cup Pârmesân, egg, ând bâsil. Seâson with sâlt ând pepper. 
2. Cut â pocket in eâch chicken breâst. Stuff eâch with 2 tâblespoons mârinârâ sâuce ând 1/4 of ricottâ mixture. 
3. ârrânge stuffed chicken in the bottom of â 9"-x-13" bâking dish. Seâson with sâlt ând pepper. Sprinkle with Itâliân seâsoning ând drizzle with oil.
4. Bâke until chicken is âlmost cooked through, reâching ân internâl temperâture of 155°, âbout 25 minutes, or up to 35 minutes for lârger breâsts. Discârd excess juices in pân.
5. Chânge oven to broil ând top chicken with remâining 1 cup mârinârâ, remâining ¾ cup mozzârellâ, ând remâining 2 tâblespoons Pârmesân. Broil until cheese is golden ând bubbly ând chicken reâches ân internâl temperâture of 165°, âbout 4 to 5 minutes more. 
6. Gârnish with more bâsil before serving.

Source: https://www.delish.com/cooking/recipe-ideas/a27155469/lasagna-stuffed-chicken-recipe/

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