Tag: MARINARA

CHICKEN PARMESAN LASAGNA ~ BLOG 365.63

CHICKEN PARMESAN LASAGNA 10 servings

You can have Chicken Parmesan with a side of pasta or you can do the fun things and and make it all together!

3 chicken breasts
FRESH ground sea salt and black pepper
1 cup AP flour
5 LARGE eggs
2 cups Italian bread crumbs
oil, for frying
2 cups ricotta cheese (FULL fat)
3 cups marinara sauce
8 lasagna noodles
1 ½ cups shredded Mozzarella cheese
1 ½ cups shredded Parmesan cheese
FRESH chopped basil, to garnish

  • Cut chicken breasts in half so you have 6 pieces, pounding thin if necessary.
  • Generously season with salt and pepper.

 

  • Make a dredging station:
    1) flour
    2) 4 of the eggs beaten together
    3) bread crumbs
    Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.

 

  • Heat the vegetable oil in a cast iron skillet over medium heat.
  • Fry the chicken 3-4 minutes on each side until golden brown. Let drain on paper towels.
  • In a medium bowl, combine the ricotta cheese and the remaining egg.
  • Preheat the oven to 350°.
  • Spread ⅓ of the marinara sauce over the bottom of baking dish.
  • Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets.
  • Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese.
  • Repeat to make another layer.
  • Finish with the remaining sauce and mozzarella and Parmesan cheeses.
  • Cover with foil and bake for 45-60 minutes. Uncover the lasagna during the last 10 minutes of baking.
  • Serve with a sprinkle of fresh basil.

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD

In my humble opinion (especially now that bread is a rarity in my diet) a “dressed” garlic bread is the ONLY way to go! The strong penetrating flavor of the  Pecorino cheese in the garlic bread as well as the meatballs raises your normal spaghetti to a NEW level.

 

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD – serves 2

2 tablespoons Pecorino cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped FRESH Parsley, minced
2 tablespoons chopped FRESH Basil leaves, chopped
3 Garlic Cloves, minced and divide in thirds
3/4 pound LEAN ground beef
2 tablespoons Ricotta cheese
¼ cup Italian Breadcrumbs
1/3 pound spaghetti noodles
1 cup of your favorite marinara sauce
Avocado oil
Fresh ground salt and pepper, to taste
1 French Roll

  • Preheat oven to 375°.
  • Bring a medium pot of salted water to a FULL boil.
  • Prepare a small baking sheet with foil
.

 

  • Mix together the ground beef, ricotta cheese, parsley, 1/3 of the garlic, pepper and 1 tablespoon of the Pecorino cheese with your hands until well blended.
  • Shape meat into ping pong sized meatballs.

 

  • Heat avocado oil in a medium skillet over medium high heat.
  • Add meatballs to hot oil stirring occasionally until browned ALL over, 6-9 minutes.
  • Set aside.

 

  • While meatballs are cooking cook spaghetti in salted boiling water until al dente, 8-10 minutes.
  • Reserve 1/2 cup of the pasta water.
  • Drain pasta. Toss with oil.

 

  • In a small mixing bowl combine 1 tablespoon of Pecorino cheese and 1 tablespoon avocado oil together into a paste.
  • Stir in 1/3 of the garlic.
  • Place bread on lightly greased baking sheet.
  • Spread paste over bread and bake until golden brown.
  • Top with sprinkle of Parmesan cheese.

 

  • In a medium sauce pan combine marinara, a pinch of salt and reserved pasta water. Bring to a boil.
  • Return meatball pan to a medium heat. Add remaining garlic, cooking until fragrant.
  • Reduce heat to a simmer, stirring occasionally until meatballs are warmed through, 8 minutes or so.
  • Plate and serve immediately.

Linking up to FULL Plate Thursday.