SKINNYTASTE CHICKEN RECIPES

Name: Chicken Parmesan Lasagna
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 4 (32 ounces total) boneless, skinless chicken breasts, sliced in half lengthwise to make 8; 3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs); 1/4 cup grated Parmesan cheese; 2 large eggs (beaten); olive oil spray; 15 ounce container part-skim ricotta cheese (I like Polly-o (almost 2 cups)); 1/2 cup grated Pecorino Romano or Parmesan cheese; 1/4 cup fresh chopped basil (plus more for garnish); 4 3/4 cups homemade or jarred marinara sauce (from about 2); 9 ounce box no-boil lasagna noodles (I used Barilla); 3 cups baby spinach; 3 cups part-skim shredded mozzarella cheese

CHICKEN PARMESAN LASAGNA - SKINNYTASTE

Chicken Parmesan Lasagna - Skinnytaste image

I combined two of my favorite foods – Chicken Parmesan and Lasagna to make this delicious Chicken Parmesan Lasagna, the perfect family-friendly dish to feed a large crowd!

Provided by Gina

Categories Dinner

Total Time 90 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 12

Ingredients

4 (32 ounces total) boneless, skinless chicken breasts, sliced in half lengthwise to make 8
3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
1/4 cup grated Parmesan cheese
2 large eggs (beaten)
olive oil spray
15 ounce container part-skim ricotta cheese (I like Polly-o (almost 2 cups))
1/2 cup grated Pecorino Romano or Parmesan cheese
1/4 cup fresh chopped basil (plus more for garnish)
4 3/4 cups homemade or jarred marinara sauce (from about 2)
9 ounce box no-boil lasagna noodles (I used Barilla)
3 cups baby spinach
3 cups part-skim shredded mozzarella cheese

Steps:

Preheat oven to 425°F. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Beat the egg in another bowl.
Dip the chicken into the eggs, then into the breadcrumb mixture. Discard the remaining crumbs.
Place the chicken on the prepared baking sheet, lightly spray the top with oil and bake in the oven for 25 minutes, do not turn. When done, remove from the oven and reduce oven temp to 400F.
Meanwhile, combine the ricotta, parmesan cheese, and basil in a medium bowl.
In a 9 x 13 x 3-inch Pyrex Deep baking dish, ladle 3/4 cup of marinara on the bottom of the dish.
Arrange 3 lasagna noodles across the dish (they will expand as they cook), top with 3/4 cup sauce, 4 pieces of chicken, 1/4 of the ricotta cheese mixture, 1/2 cup mozzarella cheese, 3/4 cup spinach.
Repeat the 2nd layer, skipping the chicken.
Repeat the 3rd layer with the chicken, and the 4th layer without the chicken.
For the 5th layer, spread the last 3 sheets of pasta noodles with the remaining 1 1/2 cups of marinara sauce on top.
Cover with foil and bake in a 400F preheated oven in the center rack 50 minutes.
Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes.
Remove from oven and let it rest 15 minutes before serving.

Nutrition Facts : ServingSize 1 slice, Calories 454 kcal, CarbohydrateContent 34.5 g, ProteinContent 44.5 g, FatContent 16.5 g, SaturatedFatContent 7.5 g, CholesterolContent 140.5 mg, SodiumContent 830 mg, FiberContent 3.5 g, SugarContent 5.5 g

JUICIEST AIR FRYER CHICKEN BREAST – NO BREADING! - SKINNYTASTE

Juiciest Air Fryer Chicken Breast – No Breading! - Skinnytaste image

This foolproof recipe for making boneless chicken breast in the air fryer will give you perfectly juicy chicken every time.

Provided by Gina

Categories Dinner Lunch

Total Time 75 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

kosher salt
4 boneless chicken breasts (about 6 ounces each)
olive oil spray
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/8 cayenne pepper

Steps:

Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup kosher salt, stir to dissolve.
Add the chicken breasts to the water and let them sit, refrigerated at least 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
Preheat the air fryer. Add the chicken to the air fryer basket and cook in batches 380F turning halfway, until browned on the outside and cooked through, about 10 minutes.
Oven Method:

Nutrition Facts : ServingSize 1 breast, Calories 208 kcal, CarbohydrateContent 1 g, ProteinContent 39 g, FatContent 4.5 g, SaturatedFatContent 1 g, CholesterolContent 124.5 mg, SodiumContent 77 mg, FiberContent 0.5 g, SugarContent 0.5 g

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