John This fun mash-up of chicken Parmesan and lasagne is an easy and delicious dish to prepare for your weeknight dinner.
For those who love both chicken parmigiana and lasagne, this dish is a merging of both. The chicken is crumbed and fried as per normal chicken parma. It is then incorporated into a lasagne style meal, layered between lasagne sheets and surrounded by mozzarella, parmesan and creamy ricotta cheese. The chicken is sprinkled with herbs to provide a wonderful subtle added flavour. Garnished with basil and you have a sensational meal.
Although there are a few steps involved in preparing this meal including the layering of the ingredients, it is not a difficult meal to make. It just takes a little time, first to coat and cook the chicken and then to bake it all lasagne style.
This meal can be kept in the refrigerator for a few days. Left overs taste great, so they don’t last long in our house. It also freezes well to be reheated when you don’t have time to prepare a weeknight meal.
| Servings |
people
|
- 3 Chicken Fillets large breast fillets
- Bread Crumbs to coat chicken fillets, about 1 cup
- 3 Eggs to coat chicken fillets, may need extra eggs
- Flour to coat chicken fillets, about 1 cup
- 750 ml Pasta Sauce
- 400 g Ricotta Cheese
- Lasagne sheets about 2 large sheets
- 2 cups Mozzarella Cheese shredded
- 2 cups Parmesan cheese grated
- 1 tbsp Ground Basil
- 1 tbsp Ground Rosemary
- 1 tbsp Ground Oregano
- Vegetable Oil
- Basil Leaves or Coriander Leaves to garnish
Ingredients
|
|
- Preheat oven to 180°C
- Cut chicken fillets in half (lengthwise) and pound to even the thickness of the fillets, if necessary.
- Coat each chicken piece first in flour then in egg and finally with breadcrumbs
- Heat vegetable oil in a large frying pan.
- Add chicken fillets to pan and cook on both sides until golden brown (about 5 minutes each side). Set aside
- In a medium bowl add ricotta and one egg and stir to mix completely. Set aside
- In a medium baking dish, spread about 250ml (1/3) of the pasta sauce over the base of the dish.
- Top comnpletely with one large lasagne sheet. Use additional pasta sheets as required to cover the sauce.
- Spread half of the ricotta mixture over the lasagne sheet.
- Layer over the top of the ricotta with half the chicken fillets (3 pieces).
- Sprinkle the chicken with half tbsp of ground basil, rosemary & oregano.
- Sprinkle 1/2 cup mozzarella and 1/2 cup parmesan over the chicken.
- Repeat layer process of pasta sauce, then lasagne sheet, then ricotta, then chicken, then ground herbs, then mozzarella, then parmesan.
- Finally top with remaining pasta sauce (about 250ml) then sprinkle 1 cup mozarella, then 1 cup parmesan over the top.
- Cover baking dish with foil and bake in oven for 40 minutes.
- Remove foil from baking dish and bake a further 10 minutes.
- Remove from oven and serve. Garnish with either basil leaves or coriander leaves.
