Chicken Parmigiano And Ravioli Recipes

CHICKEN PARM RAVIOLI

Steps:

• Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
• Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
• Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
• Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
• Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.

SKILLET CHICKEN AND RAVIOLI

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

CHICKEN PARM RAVIOLI BAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray. Mix the cooked and drained ravioli with jar of marinara sauce. Pour into the casserole dish and sprinkle with parmesan cheese. Sprinkle the cooked and chopped chicken pieces over the ravioli. Cover with mozzarella cheese. Bake for 20-30 minutes or until heated through and the cheese has completely melted. Sprinkle with chopped basil and serve.

CHICKEN PARM-AVIOLI

Steps:

• 1. To make the chicken Parmesan part: Slice chicken length-wise to about 1/4 inch thickness. If necessary, pound chicken to get it to this thickness. I also cut my chicken into 2x2 inch pieces.
• 2. You will need 3 separate, shallow bowls. In 1 bowl, put the flour, salt, pepper and garlic powder and stir. In another bowl, put your eggs and add about 2-3 tbsps. of water and beat well. In the 3rd bowl, add the bread crumbs.
• 3. Heat a skillet with about 1/2 inch of oil over medium heat. Dredge each piece of chicken first in the flour, then in the egg and then in the bread crumbs. The chicken will cook quickly due to the thickness of the pieces. Don't over cook. 2-3 minutes on each side. {You are also going to bake this later.} You may need to add more oil as you go.
• 4. While you are cooking the chicken, spray a deep sided 2-3 quart casserole pan with cooking spray. Spread 1/4-1/2 cups of sauce on the bottom of the pan. Lay down a layer of ravioli on top of the sauce. Put a spoonful of sauce on top of each ravioli. Sprinkle with Parmesan and 1/3 of the mozzarella.
• 5. Add the cooked chicken in a single layer cutting to fit if necessary. Spoon some sauce onto eash piece of chicken. Sprinkle on some more parmesan and 1/3 of the mozzarella. Add another layer of the ravioli. Top with remaining sauce.
• 6. Cover casserole with foil and bake at 350 for 20 minutes. Uncover and top with remaining cheese and bake for 5 more minutes.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
• Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.