1. Cut each chicken breast about 3/4 through, being careful not to cut all the way through. You can use a spatula as pictured to hold that slippery sucker down and keep from cutting your hand in the process.
2. Place 1/2 of the mozzarella, all of the ricotta, Italian seasoning, and some salt in a small or medium mixing bowl and stir until well combined.
3. Stuff each chicken breast with the mixture. Then, sprinkle them with garlic powder and salt and pepper to taste.
4. Heat a couple of tablespoons of olive oil in a large skillet (oven proof if you have it) over medium high heat. Place chicken breasts in skillet and cook for about 5 minutes on each side, flipping once.
5. Place this in the oven at 450 for 10-15 minutes, or until chicken is cooked through.
Click here for the original recipe
https://www.southernplate.com/low-carb-lasagna-stuffed-chicken-and-needed-parental-advice/
