Keto Stuffed Chicken Parmesan

🧂 Ingredients

• 1 lb Chicken Breast (Boneless)

  2 large chicken breasts
• 8 oz Italian Sausage Links

  2 links
• 4 slices Prosciutto
• ½ cup Rao's Marinara
• 4 oz Fresh Mozzarella
• 2 oz Provolone

  4 slices
• 2 tbsp Parmesan Cheese

  Grated
• 1 tsp Italian Seasoning
• 1 tbsp Olive Oil
• 1 tsp Salt & Pepper

Instructions

• 1 Trim the chicken breast of any excess fat then make a slice along the side to
  butterfly the chicken breast open. Be careful not to cut all the way through.
• 2 Place Chicken in a freezer bag then use a meat mallet to tenderize and flatten
  out the chicken. Remove the chicken from the bag and layout flat on the work
  surface.
• 3 Place sliced fresh mozzarella and 1 link of italiian saucage in the middle then
  fold over. Season with olive oil, salt, pepper and italian seasoning.
• 4 Layout 2 slices of prosciutto overlapping for each chicken breast then roll up
  tight to seal the chicken breast. Place on parchment paper and bake for 1 hour
  at 350 degrees F. Cook until the center reaches an internal temperature of 160
  degrees F.
• 5 Set oven to Broil then top chicken breast with a ¼ cup of rao's marinara to each
  chicken breast then top with provolone and grated parmesan. Broil until cheese
  is melted.
• 6 Let rest for 5 minutes befor slicing.

Nutrition Info