Around here we love lasagna, and second runner up might be Chicken Parmesan, so when our BFF LugNut asked me why the two couldn't be combined--I realized they could be--and this recipe was born.
It has all the deliciousness of lasagna, minus the noodles, together with the savory traditional flavors of chicken parm.
I like to serve it with buttered angel hair pasta, a tossed green salad, and fresh baked Italian bread.
This meal also makes great leftovers or a wonderful packed lunch!
1 lb. boneless, skinless chicken breasts flattened with a mallet
1 egg, stirred with 2 Tablespoons of water in a large, shallow bowl
1 sleeve saltine crackers or Ritz , crushed, in a large Ziploc-type bag
Oil--for frying--as needed
1 cup Ricotta cheese, low fat is fine
1 egg
1/3 cup freshly ground Parmesan cheese
Few grinds fresh pepper
1/2 teaspoon garlic powder
1 Tablespoon fresh snipped parsley--optional
32 oz. jarred or homemade sauce
8 oz. shredded mozzarella cheese
Preheat oven to 350 degrees.
Dip flattened chicken into egg/water mixture, then into the crushed crackers coating well.
Fry a few at a time in hot oil, in a large skillet, until browned; about 2 minutes per side. Drain. (They will not be fully cooked)
Mix Ricotta cheese, egg, Parmesan cheese, pepper, garlic powder and parsley. Stir until smooth.
Arrange fried chicken in 9”x13” baking dish in a single layer.
Spread Ricotta mixture evenly over top chicken.
Spread sauce over top of Ricotta mixture.
Sprinkle mozzarella over top sauce.
Bake at 350 degrees for 35 minutes. Let stand 5 minutes before serving.
Serves 6.
