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Chicken Parm Lasagna

by Alix Traeger • from the video Top 5 Pasta Recipes

Ingredients

for 10 servings

  • 3 chicken breasts
  • 2 cups
    italian bread crumbs (230 g)
  • 5 eggs
  • 1 cup
    flour (125 g)
  • 24 oz
    marinara sauce (680 g)
  • 15 oz
    ricotta cheese (425 g)
  • 8 lasagna noodles
  • 2 cups
    shredded mozzarella cheese (200 g)
  • 2 cups
    shredded parmesan cheese (200 g)
  • vegetable oil
  • fresh basil, to garnish
  • salt, to taste
  • pepper, to taste

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Preparation

  1. Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper.
  2. Coat the chicken in flour, egg, and finally in bread crumbs.
  3. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside.
  4. In a bowl, whisk one egg into the ricotta, then set aside.
  5. Preheat oven to 350°F (180°C).
  6. In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle.
  7. Spread half of the ricotta mixture on top of the noodles and layer with chicken.
  8. Top the chicken with ½ cup (50 gram) of mozzarella and a ½ cup (50 gram) of parmesan.
  9. Continue layering in the same order and top with remaining cheeses.
  10. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  11. Serve with a sprinkle of fresh basil.
  12. Enjoy!
 

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