Chicken Parm-asagna

You have no idea how pleased I was with this idea, only to have a coworker shoot it down. Well, bite me Jeremy, this business is BRILLIANT.

Ingredients:

  • 1 1/2 pound uncooked chicken tenders
  • 1 -2 cups Italian seasoned bread crumbs
  • 3 eggs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 15 ounces ricotta
  • 9 lasagna noodles
  • 1 cup grated cheddar cheese
  • 1 cup grated parmesan cheese
  • 24 ounce jar plain or 3 cheese pasta sauce

Begin boiling the water for the pasta and preheat the oven to 350 degrees. Cook the pasta according to package directions.

Next it’s on with the most fun part! Lay the chicken out on a cutting board between pieces of saran wrap or parchment paper and beat with a meat tenderizer, hammering the chicken until quite thin.

Beat two of the eggs together in a small bowl. Spread the bread crumbs in a shallow dish or pie plate. Run the pieces of chicken through the egg, then the bread crumbs, coating both sides. Cook on a flat pan over medium heat until lightly browned on each side.

Set the chicken aside.

Stir together the ricotta, herbs, and remaining egg.

Spread a thin layer of pasta sauce over the bottom of a 9X13″ dish. Lay down three noodles, then the chicken.

Spread another layer of sauce on the chicken, then the parmesan cheese.

Add the second layer of noodles, then spread the ricotta evenly over them. Top with a bit more sauce.

Add the top layer of noodles, a last layer of sauce, then sprinkle with the cheddar cheese.

Bake for half an hour, then let sit 5 to 10 minutes before eating.

I love this! I will eat it all the dang time!

I like chicken parm… I like lasagna… it’s a beautiful combination!

Chicken Parm-asagna

  • 1 1/2 pound uncooked chicken tenders
  • 1 -2 cups Italian seasoned bread crumbs
  • 3 eggs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 15 ounces ricotta
  • 9 lasagna noodles
  • 1 cup grated cheddar cheese
  • 1 cup grated parmesan cheese
  • 24 ounce jar plain or 3 cheese pasta sauce

Boil the water for the pasta and preheat the oven to 350 degrees. Cook the pasta according to package directions, then rinse with cold water.

Lay the chicken out on a cutting board between pieces of saran wrap or parchment paper and beat with a meat tenderizer, hammering the chicken until thin. Beat two of the eggs together in a small bowl. Spread the bread crumbs in a shallow dish or pie plate. Run the pieces of chicken through the egg, then the bread crumbs, coating both sides. Cook on a flat pan over medium heat until lightly browned on each side. Set the chicken aside.

Stir together the ricotta, herbs, and remaining egg.

Spread a thin layer of pasta sauce over the bottom of a 9X13″ dish. Lay down three noodles, then the chicken. Spread a layer of sauce on the chicken, then top with the parmesan cheese.

Add the second layer of noodles, then spread the ricotta evenly over them. Top with more sauce. Add the top layer of noodles, a last layer of sauce, and sprinkle with the cheddar cheese.

Bake for half an hour, then let sit 5 to 10 minutes before eating.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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