PICTURE OF MANICOTTI RECIPES

Steps:

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg whites and 1 teaspoon of water together.
• Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
• Heat a large saute pan over medium to medium-low heat.
• Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
• Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
• For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
• Boil over high heat until reduced in half, about 2 minutes.
• Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
• Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
• Air Fryer Method:

Steps:

• Preheat oven to 375 degrees F. Pour half the spaghetti sauce over the bottom of a 9- x 13-inch baking dish.
• In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended.
• Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese.
• Bake 35 to 40 minutes, or until heated through.