Chicken Parma Lasagne

For those who love both chicken parmigiana and lasagne, this dish is a merging of both. The chicken is crumbed as fried as per normal chicken parma. It is then incorporated into a lasagne style meal, layered between lasagne sheets and surrounded by mozzarella, parmesan and creamy ricotta cheese. The chicken is sprinkled with herbs to provide a wonderful subtle added flavour. Garnished with basil and you have a sensational meal. Although there are a few steps involved in preparing this meal including the layering of the ingredients, it is not a difficult meal to make. It just takes a little time, first to coat and cook the chicken and then to bake it all lasagne style.

Ingredients:
• 3 Chicken Fillets large breast fillets
• Bread Crumbs to coat chicken fillets, about 1 cup
• 3 Eggs to coat chicken fillets, may need extra eggs
• Flour to coat chicken fillets, about 1 cup
• 750 ml Pasta Sauce
• 400 g Ricotta Cheese
• Lasagne sheets about 2 large sheets
• 2 cups Mozarella Cheese shredded
• 2 cups Parmesan cheese grated
• 1 tbsp Ground Basil
• 1 tbsp Ground Rosemary
• 1 tbsp Ground Oregano
• Vegetable Oil
• Basil Leaves or Coriander Leaves to garnish

Instructions:
1. Preheat oven to 180°C
2. Cut chicken fillets in half (lengthwise) and pound to even the thickness of the fillets, if necessary.
3. Coat each chicken piece first in flour then in egg and finally with breadcrumbs
4. Heat vegetable oil in a large frying pan.
5. Add chicken fillets to pan and cook on both sides until golden brown (about 5 minutes each side). Set aside
6. In a medium bowl add ricotta and one egg and stir to mix completely. Set aside
7. In a medium baking dish, spread about 250ml (1/3) of the pasta sauce over the base of the dish.
8. Top comnpletely with one large lasagne sheet. Use additional pasta sheets as required to cover the sauce.
9. Spread half of the ricotta mixture over the lasagne sheet.
10. Layer over the top of the ricotta with half the chicken fillets (3 pieces).
11. Sprinkle the chicken with half tbsp of ground basil, rosemary & oregano.
12. Sprinkle 1/2 cup mozarella and 1/2 cup parmesan over the chicken.
13. Repeat layer process of pasta sauce, then lasagne sheet, then ricotta, then chicken, then ground herbs, then mozarella, then parmesan.
14. Finally top with remaining pasta sauce (about 250ml) then sprinkle 1 cup mozarella, then 1 cup parmesan over the top.
15. Cover baking dish with foil and bake in oven for 40 minutes.
16. Remove foil from baking dish and bake a further 10 minutes.
17. Remove from oven and serve. Garnish with either basil leaves or coriander leaves.

For pictures & more follow the link below:
Chicken Parma Lasagne

bon appetit