Chicken Parm Lasagna Recipe 455

CHICKEN PARM LASAGNA RECIPE BY TASTY

Steps:

• Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
• 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.
• 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.
• In a medium bowl, combine the ricotta cheese and the remaining egg.
• Preheat the oven to 350°F (180°C).
• 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.
• Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
• Serve with a sprinkle of fresh basil.
• Enjoy!

CHICKEN PARM LASAGNA

Steps:

• Preheat oven to 350°F/180°C.
• Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper.
• Coat the chicken in flour, egg, and finally in bread crumbs.
• Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside.
• In a bowl, whisk one egg into the ricotta, then set aside.
• In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle.
• Spread half of the ricotta mixture on top of the noodles and layer with chicken.
• Top the chicken with ½ cup of mozzarella and a ½ cup of parmesan.
• Continue layering in the same order and top with remaining cheeses.
• Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
• Sprinkle with fresh basil and enjoy!

CHICKEN PARM LASAGNA RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F/180°C. Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper. Coat the chicken in flour, egg, and finally in bread crumbs. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside. In a bowl, whisk one egg into the ricotta, then set aside. In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle. Spread half of the ricotta mixture on top of the noodles and layer with chicken. Top the chicken with ½ cup of mozzarella and a ½ cup of parmesan. Continue layering in the same order and top with remaining cheeses. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking. Sprinkle with fresh basil and enjoy!

CHICKEN PARM LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch (1 cm) in thickness.
• Dredge each piece of chicken in flour followed by egg and bread crumbs.
• Quickly fry chicken strips in ½ inch (1 cm) of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
• On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
• Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
• Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
• Bake at 350˚F (180˚C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
• Serve and garnish with parsley.
• Enjoy!

CHICKEN PARMESAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
• Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
• Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
• Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
• Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
• Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
• Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.