Chicken Lasagna cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
16 ounces Chicken Breast (cooked), no skin, roasted 1 cup Cheese, Mozarella, shredded low moisture part-skim, Crystal Farms 0.5 cup HEB Garlic and Herb Marinara 0.25 cup Ricotta Cheese, part skim milk 109 grams Cream Cheese, Fat Free 1 cloves garlic, minced1/2 tablespoon Italian seasoning1/2 teaspoon salt1/8 teaspoon crushed red pepper
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pans with nonstick cooking spray.
Lay a thin chicken cutlet in each muffin cup. Overlap the ends to form little bowls, so the filling stays inside.
In a small bowl, mix 1 cup shredded mozzarella, ricotta cheese, cream cheese, garlic, Italian seasoning salt and crushed red pepper.
Spoon 2 tablespoons of the cheese filling into each chicken cup. Then spoon 2 teaspoons of marinara sauce over the top of the cheese filling. Cover each cup with an extra tablespoon of shredded mozzarella cheese.
Bake the cups for 25 minutes, until the chicken is cooked through and the cheese filling is bubbly.
Lift the chicken cups out of the muffin tin. (There will be some juices in the bottom of the pan.) Set on a serving platter and serve warm.
Serving Size: 7 muffin cup size portions
Number of Servings: 7
Recipe submitted by SparkPeople user REDHEADEDKAT.
Lay a thin chicken cutlet in each muffin cup. Overlap the ends to form little bowls, so the filling stays inside.
In a small bowl, mix 1 cup shredded mozzarella, ricotta cheese, cream cheese, garlic, Italian seasoning salt and crushed red pepper.
Spoon 2 tablespoons of the cheese filling into each chicken cup. Then spoon 2 teaspoons of marinara sauce over the top of the cheese filling. Cover each cup with an extra tablespoon of shredded mozzarella cheese.
Bake the cups for 25 minutes, until the chicken is cooked through and the cheese filling is bubbly.
Lift the chicken cups out of the muffin tin. (There will be some juices in the bottom of the pan.) Set on a serving platter and serve warm.
Serving Size: 7 muffin cup size portions
Number of Servings: 7
Recipe submitted by SparkPeople user REDHEADEDKAT.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 6.2 g
- Cholesterol: 55.5 mg
- Sodium: 283.4 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.3 g
- Protein: 22.1 g
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