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Chicken Parm Lasagna Roll-Ups

by Jordan Kenna

Ingredients

for 4 servings

  • 1 lb
    boneless, skinless chicken breast (455 g)
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 2 cups
    all-purpose flour (250 g)
  • 2 eggs, beaten
  • 2 cups
    seasoned breadcrumbs (230 g)
  • 1 box lasagna noodle, cooked
  • mozzarella cheese
  • 24 oz
    marinara sauce, 1 jar (680 g)

Garnish

  • fresh parsley, to taste

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Preparation

  1. Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch (1 cm) in thickness.
  2. Dredge each piece of chicken in flour followed by egg and bread crumbs.
  3. 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.)
  4. 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.
  5. Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
  6. Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
  7. Bake at 350˚F (180˚C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
  8. Serve and garnish with parsley.
  9. Enjoy!
 

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