If you are looking for a new recipe to serve for dinner, give this recipe a try! It will surely make your night extra special. My only tip is to be very generous with the cheese. Thank me later. Enjoy!
¾ pound rigatoni pasta
32 oz marinara sauce
3 cups mozzarella cheese, shredded & separated
1/3 cup Parmesan cheese, finely grated
2 small boneless skinless chicken breasts
¾ cup flour
2 teaspoon seasoned salt
1/4 teaspoon pepper
1 ½ cups Italian breadcrumbs
¾ cup of vegetable oil
2 tablespoons butter
Fresh Parsley, to garnish
Step 1: Refer to the instructions provided on the package of the pasta on how to cook it.
Step 2: Drain and put the pasta back into the pot.
Step 3: Add 1/3 of Parmesan cheese, 32 ounces sauce, and 1 cup of mozzarella cheese. Toss until well combined.
Step 4: Wash the chicken and pat them dry using paper towels.
Step 5: Slice the chicken into 1/2-inch thick strips.
Step 6: In a medium mixing bowl, add in 3/4 cup of flour, 1/4 teaspoon of pepper, and 2 tablespoons of seasoned salt. Stir until well combined.
Step 7: In another mixing bowl, add in the eggs. Whisk until creamy.
Step 8: In another mixing bowl, add in about 1 1/2 cups of breadcrumbs.
Step 9: Dip the chicken into the flour mixture, into the egg wash, and the breadcrumbs.
Step 10: Place a pan on the stove and turn the heat to medium-high.
Step 11: Add in butter and 1/4 oil, then allow it to become hot.
Step 12: Add in the coated chicken strips and cook for 4 minutes on both sides or until the colour turns golden brown. Make sure to cook them in batches.
Step 13: Place the cooked chicken strips on a paper towel-lined plate to remove any excess oil.
Step 14: Slice the strips into small pieces.
Step 15: Ready the oven and preheat to 190 degrees C or 375 degrees F.
Step 16: In a 9×13-inch casserole dish, arrange all the ingredients. Start with 1/2 of the sauce mixture, half of the strips, 1/3 cup of Parmesan cheese, and 1 cup of mozzarella cheese.
Step 17: Repeat this procedure until all the ingredients are arranged in layers.
Step 18: Place the dish inside the preheated oven and bake for 25 minutes.
Step 19: Turn the heat up to 425 degrees F and bake for 5 minutes for a crispier top.
Step 20: Remove from the oven and sprinkle fresh parsley on top.
Step 21: Serve and enjoy!
Place any leftover in an airtight container and place it inside the fridge. This can last up to 3 days.
Calories: 740kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg
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