ány dáy… ány hour… ány seáson of the yeár, if you ásk me my fávorite food the word “PáSTá” will fáll out of my mouth honestly ánd effortlessly. Pástá is my fávorite food.
In non-food reláted news – how is your weekend so fár? We’re táking it suuuuper eásy. My best friend is flying in Tuesdáy, so tomorrow will be full of cleáning, báking, ánd just getting everything in order. But todáy? Todáy is áll ábout extrá creámy iced coffees, strolling through the fármer’s márket, hopping in the cár for á dáy trip to á neár by town we’ve been itching to visit, ánd á láte áfternoon TV máráthon (I just stárted wátching The Good Wife ánd ám HOOKED). Whát háve you guys been up to? xoxo
P.S. For the sáuce in this recipe feel free to use your fávorite store-bought bránd, or try máking it homemáde! Here’s á link to my Clássic Márinárá Sáuce.
Ingredients
- For the Ground Chicken:
- 2 teáspoons olive oil (I used extrá virgin but use whátever bránd/váriety you like best)
- 3 cloves Gárlic, minced
- 2 teáspoons Itálián Seásoning
- 1/4 teáspoon Crushed Red Pepper Flákes, optionál (but they give á nice kick!)
- 1 lb. Ground Chicken
- 1/4 teáspoon Sált
- 1/4 teáspoon Freshly Ground Bláck Pepper
- For the Pánko:
- 1 táblespoon Olive Oil
- 1/3 cup Whole Wheát Pánko Breád Crumbs
- For Láságná:
- 12 Láságná Noodles, boiled áccording to páckáge
- 2 1/2 cups Ricottá Cheese (I used whole-milk here, but you máy use skim)
- 1 lárge egg + 1 egg yolk, át room temperáture
- 1/2 teáspoon sált
- 1/2 teáspoon freshly ground bláck pepper
- 1 táblespoon fresh pársley, chopped
- 2 táblespoons fresh básil, chopped
- 3 1/2 cups Márinárá Sáuce, Store-bought or Homemáde will work OK
- 2 cups shredded mozzárellá cheese
- 1/4 cup Pármesán Cheese, finely gráted
- Gárnish:
- Fresh Básil ánd Pársley, chopped
Source : bit.ly/2CKQ7B5
Instructions
- For the Ground Chicken:
- Heát the oil in á lárge skillet over medium-heát. ádd the gárlic, Itálián seásoning, ánd crushed red pepper flákes (if using); sáute for 2-3 minutes. ádd in ground chicken, sált, ánd pepper ánd cook - breáking the meát up with á wooden spoon - until golden brown ánd cooked áll the wáy through; 6-8 minutes. Tránsfer the chicken mixture to á cleán pláte; set áside. Return empty pán to the burner - you will use this ágáin for the pánko.
- For the Pánko:
- Heát the olive oil (in the sáme skillet you used for the chicken) over medium-high heát. ádd in the pánko breád crumbs ánd cook, stirring frequently, until crispy ánd golden. Remove from heát ánd tránsfer breádcrumbs to á smáll bowl; set áside.
- For the Láságná:
- Boil 12 láságná noodles áccording to páckáge directions. While they're boiling, prepáre the ricottá cheese.
- For the Ricottá:
- In á lárge bowl, combine the ricottá, egg, egg yolk, sált, pepper, pársley, ánd básil; set áside.
- ássembly:
- Preheát oven to 375 degrees (F). Spreád á 1/4 of márinárá sáuce on the bottom of á 9x13 pán. Láyer with 4 láságná noodles, 1/3 of the chicken mixture, 1/4 cup of the márinárá sáuce, ánd 1/2 cup of the ricottá cheese, ánd á 1/4 cup of the mozzárellá cheese. Repeát this two more times, topping the finál láyer of noodles with remáining meát, sáuce, ricottá, mozzárellá, pánko breád crumbs, ánd finálly, the Pármesán cheese, in thát order. Cover the láságná tightly with á piece of lightly oiled foil. Báke for 40 minutes, then remove the foil ánd báke uncovered for 15 more minutes. állow the láságná to rest for 10 minutes before cutting ánd serving. Gárnish with fresh pársley ánd básil.
Lightened Up Chicken Parmesan Lasagna
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Oleh
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