Chicken Parma Lasagne
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Chicken Parma Lasagne
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| Servings |
| 4people |
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Ingredients
- 3 Chicken Filletslarge breast fillets
- Bread Crumbsto coat chicken fillets, about 1 cup
- 3 Eggsto coat chicken fillets, may need extra eggs
- Flourto coat chicken fillets, about 1 cup
- 750ml Pasta Sauce
- 400g Ricotta Cheese
- Lasagne sheetsabout 2 large sheets
- 2cups Mozzarella Cheeseshredded
- 2cups Parmesan cheesegrated
- 1tbsp Ground Basil
- 1tbsp Ground Rosemary
- 1tbsp Ground Oregano
- Vegetable Oil
- Basil Leavesor Coriander Leaves to garnish
Instructions
- 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.