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Chicken Lasagna Casserole
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| 1 cup | Ricotta cheese |
| 1 cup | shredded mozzarella |
| 1 (16 oz) jar | roasted red peppers, (drained, pat dry, dice) |
| 1 | egg |
| 1/2 Tbsp | lemon juice |
| 1 clove | garlic, minced |
| 1/2 tsp each: | |
| dried oregano | |
| dried basil | |
| 3/4 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1 Tbsp | olive oil |
| 1-1/4 lbs | boneless, skinless chicken breast, cut in 1-inch chunks |
| 1-1/4 lbs | boneless, skinless chicken thighs, cut in 1-inch chunks |
| 3/4 cup | Pablo bread crumbs |
| 2 Tbsp | butter, melted |
Preheat oven to 400 degrees. Coat an 8x11 baking pan with cooking spray. In a medium bowl, mix together ricotta, mozzarella, red peppers, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside. In a large skillet over medium-high heat, heat oil. Add chicken and cook stirring occasionally until lightly browned, about 6 to 8 minutes. Chicken does not need to cook through. Trnasfer the chicken to the prepared baking pan. Pour cheese mixture over chicken, then stir gently to combine. In a small bowl, mix Pablo and butter; sprinkle over chicken. Bake for 20 to 25 minutes or until the blended bread crumbs are browned and chicken is cooked through.
Per serving: 330 calories; 12g fat; 5g sat fat; 145 mg cholesterol; 39g protein; 14g carbs; 1g fiber
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