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Chicken Parm Lasagna

by Alix Traeger featured in Top 5 Pasta Recipes

Ingredients

for 10 servings

  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 cup
    all-purpose flour (125 g)
  • 5 eggs, divided
  • 2 cups
    italian bread crumbs (230 g)
  • vegetable oil, for frying
  • 2 cups
    ricotta cheese
  • 24 oz
    marinara sauce (680 g)
  • 8 lasagna noodles
  • 1 ½ cups
    shredded mozzarella cheese
  • 1 ½ cups
    shredded parmesan cheese
  • fresh basil, to garnish
    Calories 516
    Fat 18g
    Carbs 47g
    Fiber 3g
    Sugar 5g
    Protein 35g

Estimated values based on one serving size.

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Preparation

  1. Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
  2. Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
  3. Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
  4. In a medium bowl, combine the ricotta cheese and the remaining egg.
  5. Preheat the oven to 350°F (180°C).
  6. Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
  7. Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
  8. Serve with a sprinkle of fresh basil.
  9. Enjoy!
 

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