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Composition Chicken Parmesan Roll Ups:
- Provide 1-1/2 Cups all purpose flour
- You need 4 for large eggs, divided
- Provide 3 cups - Italian of panko breadcrumbs
- Prepare 2 of lbs. boneless skinless chicken breast, pounded thin
- Prepare to taste of Kosher salt
- You need to taste of Freshly ground pepper
- Need 2 tbsp. extra-virgin olive oil
- You need 4 cups for marinara sauce (2 - 24 oz. jars)
- Require 12 for cooked lasagna noodles
- Need 1 (30 oz.) for container of Ricotta cheese
- Require 1 1/2 tsp. garlic powder
- Give 2 cups - shredded mozzarella cheese
- Need 2 cups for shredded Parmesan cheese
- Require 2 tbsp. for parsley, for garnish (optional)
Chicken Parmesan Roll Ups process:
- Preheat oven to 350 deg. F. Lay cooked lasagna noodles flat, on an even layer, on a greased baking sheet. (11"x 17")
- Season chicken with salt & pepper then cut chicken into approximately 1/2" cubes. Put flour and breadcrumbs into two separate bowls. Whisk together three eggs into a separate bowl. working in batches, dredge chicken in the flour then dip into the eggs. Toss them into the breadcrumbs for the final dredge.
- In a large skillet over medium-high heated oil. Add chicken and cook until golden brown and cooked through, about 12 minutes turning chicken at the 6 minute mark.
- Meanwhile, make filling. Whisk together the ricotta, remaining eggs, garlic powder and 1 cup of parmesan cheese. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with the cooked chicken and mozzarella then roll up tightly.
- In large deep baking dish (9"X 13") spoon a layer of marinara on the bottom of the dish. Add roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella nad Parmesan over each roll-up. Bake until bubbly and melted, about 30 minutes.
- Remove from over and let cool for 10 minutes. Garnish with parsley if so desired.
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