Chicken Parm Roll-Ups

Chicken Parm Roll-Ups
Chicken Parm Roll-Ups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c. all-purpose flour

  • 3

    large eggs, divided

  • 2

    c. Italian or panko breadcrumbs

  • 1

    lb. boneless skinless chicken breasts, pounded thin

  • kosher salt

  • Freshly ground black pepper

  • 2

    tbsp. extra-virgin olive oil

  • 2

    c. marinara sauce

  • 8

    cooked lasagna noodles

  • 1

    15- oz. container ricotta

  • 3/4

    tsp. garlic powder

  • 1

    c. shredded mozzarella

  • 1

    c. shredded Parmesan

  • 1

    tbsp. parsley, for garnish

Directions

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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