CHICKEN PARM LASAGNA RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, all-purpose flour, eggs, italian bread crumbs, vegetable oil, ricotta cheese, marinara sauce, lasagna noodles, shredded mozzarella cheese, shredded parmesan cheese, fresh basil
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 541 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 3 grams, Protein 37 grams, Sugar 5 grams
CHICKEN PARMESAN LASAGNA
Our cheesy mashup of chicken Parmesan and baked lasagna is towering with layers of crisp chicken cutlets, tomato sauce and three cheeses. We love this dish hot and bubbly right out of the oven, but it is also delicious rewarmed as leftovers. Sprinkle with an extra pinch of Parmesan before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
CHICKEN PARM LASAGNA ROLL-UPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, pepper, all-purpose flour, eggs, seasoned breadcrumbs, lasagna noodle, mozzarella cheese, marinara sauce, fresh parsley
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 910 calories, Carbohydrate 132 grams, Fat 13 grams, Fiber 8 grams, Protein 60 grams, Sugar 12 grams
GARLIC CHICKEN PARMESAN LASAGNA
Put a new twist on lasagna night with this amazing recipe that's packed with three cheeses, rotisserie chicken and fresh spinach leaves.
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
- In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and broth, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
- Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
- Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
- Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
- Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.
Nutrition Facts : ServingSize 1 Serving
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
EASY CHICKEN PARM
This is an easy chicken Parm recipe that's delicious. You can do this in an oven or a toaster oven.
Provided by Paul
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan.
- Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese.
- Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 235.4 calories, Carbohydrate 7.2 g, Cholesterol 86.7 mg, Fat 9 g, Fiber 1.7 g, Protein 30.2 g, SaturatedFat 4.8 g, Sodium 738.4 mg, Sugar 5.5 g
EASY CHICKEN PARMESAN LASAGNA
Oven-ready noodles help make this family-pleasing chicken lasagna with mozzarella and Parmesan as fast and easy as it is delicious.
Provided by My Food and Family
Categories Home
Time 50m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium heat. Add chicken and peppers; cook and stir 5 min. or until chicken is evenly browned. Stir in salsa, water, Parmesan and 1 cup mozzarella.
- Spread 1/4 of the chicken mixture onto bottom of 13x9-inch dish sprayed with cooking spray; top with 3 noodles. Repeat layers twice; cover with remaining chicken mixture. Sprinkle with remaining mozzarella.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 740 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 3 g, Protein 22 g
CHICKEN MARSALA LASAGNA
I love Chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and make enough for 12 people. -Debbie Shannon, Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm., In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes., Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken., Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times., Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 388 calories, Fat 20 g fat (12 g saturated fat), Cholesterol 107 mg cholesterol, Sodium 749 mg sodium, Carbohydrate 27 g carbohydrate, Fiber 2 g fiber, Protein 24 g protein.
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- Cover bottom of baking dish with 1 cup of the marinara sauce. Arrange 3 noodles on top of sauce. Top with one-third of the ricotta cheese, one-third of the chicken, 1 cup of the mozzarella cheese and 1 cup of the marinara sauce.
- Repeat with two additional layers, and top with noodles, remaining sauce and remaining 1 cup mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly.
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