CHICKEN PARM LASAGNA ROLL-UPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, pepper, all-purpose flour, eggs, seasoned breadcrumbs, lasagna noodle, mozzarella cheese, marinara sauce, fresh parsley
Provided by Jordan Kenna
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch (1 cm) in thickness.
- Dredge each piece of chicken in flour followed by egg and bread crumbs.
- 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.)
- 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.
- Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
- Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
- Bake at 350°F (180°C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 910 calories, CarbohydrateContent 132 grams, FatContent 13 grams, FiberContent 8 grams, ProteinContent 60 grams, SugarContent 12 grams
BEST CHICKEN PARM ROLL-UPS RECIPE-HOW TO MAKE ... - DELISH
Meet your new favorite way to eat chicken parm—in a roll up.
Provided by Lauren Miyashiro
Categories dinner
Total Time 45 minutes
Prep Time 0S
Cook Time 0S
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet. Bread chicken. Season both sides of chicken with salt and pepper. Put flour and breadcrumbs in two separate medium bowls. Whisk together two eggs in a third separate bowl. Working in batches, dredge chicken in the flour then dip in eggs. Toss in breadcrumbs for the final dredge. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden-brown and cooked through, about 6 minutes per side. Transfer to a cutting board and cut into small bite-size pieces, about 1/2” cubes. Meanwhile, make filling. Whisk together ricotta, remaining egg, garlic powder and 1/2 cup Parmesan. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with cooked chicken and mozzarella then roll up tightly. In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes Let cool 10 minutes, then garnish with parsley.
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