Y’all, this is by far one of my favorite ways to making a quick an easy lasagna with a twist! The chicken pockets filled with ricotta and topped with cheese and crushed tomatoes is… oh my GOSH… SO GOOD!
I had the pleasure of cooking with my pal Morganover at @olivebranchcottage and have included her recipe below. Y’all need to check her out, she is hilarious!
Let’s get started!
4-5 chicken breasts
1 can crushed tomatoes (for the sauce) or your favorite pasta sauce
1/4 cup shredded parmesan cheese
4-5 mozzarella slices or Gouda slices
1 cup ricotta cheese
2 Tbsps italian seasons
1 Tbsp dried each of basil and parsley
2 Tbsp garlic salt, divided
A dash of salt and black pepper
Preheat the oven to 375 degrees and grease a baking dish with cooking oil or use an oven safe cast iron pan and grease it!
Cut a deep pocket into the side of each chicken breast.
Season each breast with salt, pepper, Italian seasoning and garlic salt.
In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
Take a cast iron pan or regular pan and sear both sides of the breast, 3 minutes on each side.
Stuff the ricotta mixture equally into each chicken breast pocket and if not using an oven safe pan, gently place the stuffed breasts into the prepared dish.
Place your mozzarella or Gouda slices on each piece of chicken. Spoon crushed tomatoes or pasta sauce evenly over the chicken breasts.
Cover with foil and bake for about 25-30 minutes, or until chicken is cooked through.