Lacey’s Pantry: Lasagna-stuffed Chicken Breast

By Lacey Newlin


For the chicken:
4 thin chicken breasts no thicker than 1/4 inch
1 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 egg beaten
1 1/2 cups marinara sauce
For the lasagna filling:
1/2 cup shredded provolone or mozzarella cheese or a mixture of the two
3/4 cup ricotta cheese
1/4 cup parmesan cheese
1 tbsp fresh chopped basil
1/4 tsp garlic powder
1/2 tsp salt
1 egg beaten

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