Chicken Parmesan Stuffed With Eggplant Parmesan - Keto Recipe - Keto Chicken Parmesan & Eggplant

One of my family members had a cooking magazine on our kitchen table the other day. It had on the front a picture of eggplant parmesan. This made my little grey cells start to go into over drive. Some people in my family love eggplant parmesan the most and some people like chicken parmesan the most......well I thought why can't I have the best of both worlds and have them both simultaneously!!! Win Win my friends !!! In this video I took chicken breasts and stuffed the with eggplant parmesan mixture and then topped the whole thing with more marinara sauce and a combination of parmesan cheese and mozzarella. Now for a surprise I also stuffed the inside with a ricotta cheese layer that had a touch of pesto mixed in. Oh yeah !! I will also show you how to prepare eggplant so it won't be bitter. If you think you don't like eggplant this recipe just might change your mind. There are several people in my family who are cutting their carbs and doing the low carb or keto diet. This recipe is compatible with the low carb and the keto diet!!! In the video I doubled the recipe but here is the standard non doubled recipe: 2 eggplants peeled cubed sautéed in the following per the video: 2 Tbsp. butter 2 Tbsp. olive oil or Mama Julie's garlic oil 1 Knorr Chicken Flavored Homestyle stock cube Lawry's garlic salt to taste fresh ground black pepper to taste 2 tsp. onion powder 1/2 tsp. sugar ( if your not keto ) or 1/2 tsp. keto sweetener of your choice 28 oz can tomato puree 1/4 cup fresh oregano chopped fine / 1-2 Tbsp. dried RICOTTA CHEESE MIXTURE: 16 oz Ricotta Cheese 1 1/2 tsp. Lawry's Garlic Salt 1 1/2 tsp. onion powder 1/4 cup pesto fresh ground black pepper to taste If you want to make your own pesto here is the link to my video that shows how to do that, not to mention its cute and you will get to meet Rosies BFF John !!!! https://youtu.be/vvvQKVtWeh4 You will also need some mozzarella and parmesan cheese to top these with and if you want some additional tomato puree or marinara sauce to top it off with. I also put an additional dollop of pesto on top at the very end. For this recipe you can use approx 8 chicken breast and cut them open as shown in the video. Divide the ricotta mixture between the eight chicken breasts and force some into the sides so you will have some room left for your eggplant filling. If you have eggplant mixture left over no worries just freeze it for future recipes or you can toss it in pasta ( if your not on keto that is ).