Ingredients:
4 chicken breasts about 6 ounces each
1 Tbsp dried oregano2 fresh garlic cloves, minced1 cup low sugarl marinara sauce1 egg1 cup ricotta cheese
1/4 cup shredded fresh parmesan cheese
4 thin mozzarella slices
2 Tbsps chopped fresh parsley
1 Tbsp fresh thyme leaves
4 Tbsps fresh chopped basil, divided
S&P
Directions
Preheat the oven to 375F. and spray baking dish with cooking oil.
Cut a deep pocket into the side of each chicken breast.
Season with a touch of S&P, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of S&P. Whisk well to combine mixture.
Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
Spoon marinara evenly over the chicken breasts.
Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melted.
Sprinkle with fresh chopped basil.
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