Tuesday, February 6, 2018

Chicken Parm Lasagna

























Two classic Italian classics in one casserole.  If you love Chicken Parmesan but like to serve up lasagna for a special dinner, then this is the recipe for you. The combination of these two recipes are just perfect for a wonderful Italian meal!  The chicken is breaded and fried up brown and crispy and it becomes a wonderful twist to my favorite lasagna recipe. This would be the perfect Valentine's Day dinner for your sweetie! This is a keeper my friends.



Chicken Parm Lasagna

4 boneless, skinless, chicken breasts
2 cups Italian bread crumbs
4 large eggs, beaten
1 cup flour
1 (26 ounce) jar of Ragu Chunky Tomato, Garlic, and Onion Sauce
2 (15 ounce) containers whole milk Ricotta cheese
no boil/oven ready lasagna noodles
3 cups mozzarella
2 cups parmesan 
2 tablespoons olive oil
2 teaspoons Italian seasoning 
Preheat oven to 350 degrees.














Lay chicken breast out on the counter on top of wax paper or parchment paper.  Slice each chicken breast in half width ways or you can pound them out slightly to flatten at least on one side. Season both sides with salt and pepper.















Set up a dredging station with a bowl for the flour, another for the two beaten eggs, and one for the breadcrumbs.  Coat the chicken in the flour first, then the egg and then the breadcrumbs. Sprinkle with Italian seasoning and set aside. 













Heat the oil in a large skillet over medium-high heat. Fry the chicken on both sides until crisp and golden brown (about 5 minutes each side). Set aside.
















In a large bowl, combine ricotta and remaining 2 eggs and season with salt. In another small bowl, combine the Mozzarella and Parmesan cheese. Set aside both bowls.





















In a 9 x 13 casserole dish, spread about a third of the jar of sauce on the bottom, top with lasagna noodles overlapping with each noodle. Spread half of the ricotta mixture on top of the noodles.














Next, lay the fried chicken on top of the ricotta mixture. Cover with a generous layer of the mozzarella and parmesan cheese.
Continue layering in the same order and top with remaining cheeses. Cover with aluminum foil and bake until bubbly, 45 to 55 minutes, uncovering for the last 10 minutes. Let cool 10 minutes, then garnish with basil and slice into squares.














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