Crispy Chicken Bites Recipe Recipe For Lasagna

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CRISPY CHICKEN BITES WITH CORNFLAKES



Crispy Chicken Bites with Cornflakes image

What are you waiting for? Start making the salad, while we fry up these Crispy Chicken Bites with Cornflakes

Provided by Vanya Georgieva

Categories     Chicken

Time 50m

Yield 4

Number Of Ingredients 8

chicken breasts - 2 lb (1 kg)
cornflakes - 1 4/5 cups (450 g)
eggs - 5
flour - 1/2 cup (120 g)
oil - 2/3 cup (150 ml)
lemons - 1
black pepper
himalayan salt

Steps:

  • Cut the chicken fillet into strips. Season with salt and black pepper . Squeeze the lemon juice over the meat.
  • Stir the meat around with your hands and leave it for about 30 min. in the fridge.
  • Roll each piece of chicken in flour first, then eggs and finally in the crumbled cornflakes.
  • Fry the chicken bites in preheated oil until they get a crispy, golden crust.

LASAGNA BITES



Lasagna Bites image

Lasagna Bites, bite size spinach lasagna pieces, seasoned, breaded and fried, served with marinara dipping sauce for delicious summer movie-time snack. Whenever I have my friends and family coming over for weekend movie time, I always ready some easy snack options which kids and adults will equally enjoy. Since everyone loves lasagna, these bite size Italian favorites were my first choice for a very special family spending summer vacation with us.Lasagna Bites are not so spicy yet very flavorful with crispy coating, sprinkle of Parmesan cheese and warm marinara sauce for dipping! Plus it is very easy to fry a batch for snacking anytime. Just 10 minutes prep and this delicious snack fly from kitchen to snack table!My husband's childhood friend is visiting us with family, his wife and 2 little kids, this summer. Other than their long list of recipes from my blog that they want me to cook... I have also received email of must-watch summer movies list. :) (best way to entertain kids during summer vacation - outings and kid's fav movies!! Isn't it?)The hot in-demand movie list is:1. The Jungle Book2. Monkey Kingdom3. Alice Through The looking Glass4. Minions5. Star Wars: The Force Awakens6. Ice Age: Dawn of the DinosaursLuckily all of these are my favorite too. Ice Age has been my favorite movie of all time! I was also so excited to read "The Jungle Book" in the list. :) I grew up watching Jungle Boy Moglie and his friend Baghera in an Indian TV serial. When recently, The Jungle Book movie came, I watched first day first show!! Loved the cast and fell in love with "The Jungle Book" again! No wonder it's kids favorite! Whole weekend I working on delicious recipes such as these Lasagna Bites and few more.. These are going to be on my movie-night-snack-platter coming weekend and I'm so excited that I could share this recipe with you too!!I'm all excited to spend summer with our friends and their two little angles coming next week. And can't wait to see all those wonderful movies! I would love to hear how you planning to spend vacations this summer?! Leave a comment below and share with me.Have a wonderful week ahead! -Savita

Provided by Savita

Categories     Appetizer     Pasta     Snack

Time 25m

Number Of Ingredients 12

500 Grams Lasagna, about 20 ounce, cooked spinach lasagna, to yield 14-15 bites, refrigerated overnight
1.5 Cup All-Purpose Flour
2 Egg(s)
1 tsp Italian Seasoning, or mix of 1/4 tsp parsley, 1/4 tsp basil, 1/4 tsp oregano, 1/4 marjoram
2 Cup Breadcrumbs, preferably, panko
Salt and Black Pepper
Canola Oil, for frying
Parmesan Cheese, grated, as per liking
2 Cup Marinara Sauce, homemade or store bought
1 tbsp Olive Oil
1 Garlic, minced
Parsley, or basil, handful fresh leaves, chopped

Steps:

  • Slice lasagna into 14-15 bite size pieces. You can also use package spinach lasagna. cook and then refrigerate for 20 minutes so it is easy to cut into pieces.
  • Set oil to heat in a dutch pan or deep fryer. In three medium bowls/plates, add flour, eggs, an breadcrumbs seperatly. Season breadcrumbs with Italian seasoning, salt and pepper. Also season flour and eggs with generous 1/4 tsp each of salt and black peppers.
  • Dredge each lasagna bite into flour, then egg wash. Shake off access and then roll in bread crumbs.
  • Fry lasagna bites until these are golden brown and crispy from all sides; about 4 to 5 minutes.
  • Drain on plate lined with paper towel. Repeat for all sliced lasagna. Garnish with fresh chopped basil and Parmesan cheese.
  • For marinara dipping sauce, heat olive oil in a pan. Add minced garlic and perfume the oil for 30 seconds. (don't let garlic burn). Add marinara sauce, half of chopped basil and let it heat through. Remove in serving bowl. Serve family-style in a big platter with sauce. Or serve family movie-style in individual cups with a few tbsp of marinara sauce at bottom of each cup. Serve and enjoy the movie!

CHICKEN PARM LASAGNA RECIPE BY TASTY



Chicken Parm Lasagna Recipe by Tasty image

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

3 chicken breasts
salt, to taste
pepper, to taste
1 cup all-purpose flour
5 eggs, divided
2 cups italian bread crumbs
vegetable oil, for frying
2 cups ricotta cheese
24 oz marinara sauce
8 lasagna noodles
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded parmesan cheese
fresh basil, to garnish

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



Chicken Parmesan Lasagna image

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

3 boneless skinless chicken breasts (about 8 ounces each)
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon crushed red pepper flakes, optional
4 large eggs
2 cups panko
1/2 cup plus 6 tablespoons finely grated Parmesan, plus more for serving
6 tablespoons unsalted butter, cut into tablespoons
6 tablespoons olive oil
2 cups whole milk ricotta
One 32-ounce jar prepared tomato sauce
12 no-boil lasagna noodles (from one 9-ounce box)
2 cups shredded whole milk mozzarella (about 8 ounces)

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.

LASAGNA BITES



Lasagna Bites image

Mini lasagna appetizer bites.

Provided by tracysaywell

Categories     Appetizers and Snacks     Pasta Appetizer Recipes

Time 45m

Yield 15

Number Of Ingredients 10

1 pound ground beef
1 pinch garlic salt, or to taste
1 pinch dried parsley, or to taste
1 pinch Italian seasoning, or to taste
1 cup spaghetti sauce
2 tablespoons vegetable oil
15 shells jumbo pasta shells
2 ounces cream cheese, softened
¼ cup crumbled feta cheese
¼ cup chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
  • Heat a skillet over medium heat. Add ground beef, garlic salt, dried parsley, and Italian seasoning. Cook and stir until beef is browned, 5 to 7 minutes. Mix in spaghetti sauce. Reduce heat to low and cook until sauce is thickened and resembles a Bolognese, 15 to 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil; add oil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Transfer shells to a baking dish and let cool briefly.
  • Scoop cream cheese into the bottom of the pasta shells. Scoop sauce over the cream cheese. Sprinkle with feta cheese and parsley.
  • Bake in the preheated oven until cheese is browned, about 15 minutes.

Nutrition Facts : Calories 150 calories, Carbohydrate 9.7 g, Cholesterol 25.3 mg, Fat 9 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 148.4 mg, Sugar 1.9 g

CRISPY CHICKEN BITES



Crispy Chicken Bites image

Made with just a handful of ingredients, these chicken bites come together really quickly. They're the perfect little bites, whether you want to enjoy them as a snack or as a meal!

Provided by Mariam E.

Categories     Main Course

Time 25m

Number Of Ingredients 6

1 lb. chicken tenderloin (cubed into 1" bites)
¾ cup flour
1½ tbsp. seasoning of choice (I used Pioneer Woman's Anything Goes Seasoning )
1 whole egg
2 tbsps. heavy cream
canola oil (for frying)

Steps:

  • Cube chicken into 1" cubes. Set aside in a bowl.
  • In a shallow bowl/plate, mix together the flour and seasoning. In another bowl, whisk the egg and heavy cream together.
  • Dip a piece of chicken into the flour mixture, then the egg mixture and then back again into the flour mixture, patting the flour well into the chicken.
  • Set the piece of chicken aside on a sheet pan and continue repeating the process for the remainder of the chicken pieces.
  • Fill a deep skillet with about 2-3" of canola oil and bring to medium heat, around 350 F.
  • Deep fry the chicken cubes for about 5 minutes, until crispy brown and fully cooked on the inside. Do 2 batches to prevent overcrowding.
  • Remove the chicken from the oil and set for a couple of minutes on a paper towel to drain any excess oil.
  • Transfer to a plate and serve with your favorite sauce.

Nutrition Facts : Calories 260 kcal, Carbohydrate 23 g, Protein 27 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 84 mg, Sodium 137 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

FRIED LASAGNA BITES



Fried Lasagna Bites image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

14 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Steps:

  • Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
  • Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
  • Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
  • Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
  • Preheat oil to 350 degrees F.
  • Place the flour, eggs and bread crumbs into separate bowls.
  • Dredge the shells in the flour, then eggs, and then bread crumbs.
  • Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

CHICKEN LASAGNA



Chicken Lasagna image

Chicken Lasagna is an easy makeover of chicken fettuccine Alfredo. The rich Alfredo sauce layered with lasagna noodles, mushrooms, spinach, and a three-cheese sauce is easy enough for an everyday meal but elegant enough for that special date night.

Provided by Imma

Categories     dinner     Entree     Main Course

Time 1h40m

Number Of Ingredients 22

2 cup or (16 oz) ricotta cheese
1 egg
2 tablespoon (8 g) parsley (freshly chopped)
1 cup (100 g) parmesan cheese (grated )
½ teaspoon (2.5 g) salt
¼ teaspoon (0.50 g) nutmeg
1-2 tablespoon olive oil (or butter )
10 ounce mushroom (sliced )
1 teaspoon thyme (minced )
salt and pepper (to taste)
1 medium onion (finely chopped)
1 tablespoon (8 g) garlic (minced )
1-2 teaspoons (1-2 g) thyme (fresh )
1 teaspoon (4 g) Italian seasoning
4 tablespoons (56 g) butter (unsalted)
¼ cup (31 g) all-purpose flour
2 cups (500 ml) chicken broth
2 cups (460 g) half-and-half (or equal parts of heavy cream and milk)
10 ounces fresh spinach (coarsely chopped)
1 package lasagna noodles (uncooked)
2 pounds chicken breast (or about 4 cups rotisserie or cooked chicken, cooked )
16 ounces mozzarella cheese (grated, divided in half )

Steps:

  • Preheat oven to 375°F/190℃.

Nutrition Facts : ServingSize 1 slice, Calories 639 kcal, Carbohydrate 13 g, Protein 59 g, Fat 39 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 215 mg, Sodium 809 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 14 g

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