Ingredients
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4 Chicken Breasts
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1 cup Italian Bread Crumbs
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1/2 cup All-Purpose Flour
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1/2 cup grated Fresh Parmesan Cheese
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1 Garlic Clove
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2 eggs
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1/2 cup Milk
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1 Lemon
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handful Fresh Basil
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3 cups Marinara Sauce
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1/4 cup diced Sun-dried Tomatoes
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8 oz. Fresh Mozzarella Cheese
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Zucchini Lasagne
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3 large Zucchini
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16 oz. Ricotta Cheese
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1/2 cup grated Fresh Parmesan Cheese
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2 eggs
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2 Garlic Cloves
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2 cups Marinara Sauce
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1/2 cup (or Panko) Italian Bread Crumbs
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4 oz. Fresh Mozzarella Cheese
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a few leaves Fresh Basil
Directions
Steps
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1
Done
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Preheat the oven. Mix the bread crumbs, 1/4 cup grated Parmesan, some chopped basil, and minced garlic in a bowl. Season with salt and pepper. |
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2
Done
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Bread the Chicken BreastsPrepare the dredging station: In one bowl, mix the milk with the juice of one lemon at let sit for 5 minutes. In a second bowl, add the flour. Mix the eggs in with the milk mixture. Pat the chicken dry and season with salt and pepper. Dredge the chicken first in the flour, then in the egg/milk mixture, then the breadcrumb mixture. Place in a baking dish. Bake for 15 min. Remove and top with fresh basil. |
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3
Done
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Add the marinara sauce with the sun-dried tomatoes to the chicken. Top with the mozzarella cheese, either grated or in slices. Bake another 15 min. or until the chicken is cooked through. |
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4
Done
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Make the Zucchini LasagneStart this while the chicken is baking, or prepare beforehand and bake it at the same time with the chicken. Slice the zucchini lengthwise into thin strips. Pat dry with a paper towel. Combine the ricotta cheese, Parmesan cheese, eggs, and chopped basil. Season with salt and pepper. In a casserole dish, in layers, add marinara sauce, then lay the zucchini slices, top with the cheese filling, add more zucchini, then more marinara sauce, etc. until you have nothing left over. Bake 15 min. In a bowl, combine the bread crumbs with minced garlic, chopped basil, Parmesan cheese, and season with salt and pepper. Top the zucchini lasagne with the fresh mozzarella and bread crumb mixture, then bake another 15 minutes. |
