PASTA RONI CHICKEN PARMESANIE
This recipe is something my husband threw together and named. I was surprised because it was really good and my husband isn't much of a cook.
Provided by StrangeAsAngels
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook Pasta Roni according to directions on box.
- Place cooked Pasta Roni in a 8x8 baking dish.
- Mix half the jar of Ragu with pasta.
- Place 4 chicken patties on top of pasta.
- Pour ret of Ragu on chicken patties.
- Sprinkle the parmesan and mozzarella cheese on top.
- Bake according to directions on frozen chicken patty box.
Nutrition Facts : Calories 110.9, Fat 8.1, SaturatedFat 4.8, Cholesterol 27.6, Sodium 271.1, Carbohydrate 0.9, Sugar 0.3, Protein 8.6
HOMEMADE PASTARONI
Steps:
- Bring chicken broth to a rolling boil and melt butter in it. Add in uncooked pasta and cook until al dente over medium heat.
- Mix in half and half and parmesan cheese.
- Stir constantly over medium-low heat until starts to thicken.
- Add in garlic powder, salt, pepper, and italian seasoning.
- Remove from heat and let sit about five minutes.
- Serve warm and top with fresh parsley
Nutrition Facts : Calories 250 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 719 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHICKEN PARM-ERONI
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack over a roasting pan and spray with the nonstick spray.
- Using a sharp knife, make a lengthwise, horizontal cut into the side of each chicken breast so you can open it up like a book. Place between two sheets of plastic wrap and gently pound out so it has an even thickness. Sprinkle with salt and pepper.
- Lay slices of pepperoni down the middle of each breast, slightly overlapping each piece so there are no gaps. Top with slices of mozzarella. Sprinkle each piece of chicken with 1 tablespoon Parmesan. Starting with one of the edges of the chicken (that isn't covered) roll each chicken breast over the top of the pepperoni and cheese (like a sushi roll) onto itself. Secure by inserting one skewer on each end and one in the middle so it retains its shape.
- Set up a breading station with 3 pans. Pour the flour into one and season with salt and pepper. Crack the eggs into a second pan and season with salt and pepper. Mix well. In the third pan, add the panko and remaining 3/4 cup Parmesan. Season with salt and pepper and mix well. Working with one chicken portion at a time, dip into the seasoned flour, then egg mixture and then panko, gently pressing the panko into the chicken all over, especially taking care to cover the seams and sides.
- Place the breaded chicken portions on the prepared rack seam-side down, ensuring they have space between them so they cook evenly. Spray with nonstick spray, then bake until golden brown, about 30 minutes. Allow to cool for a few minutes before slicing.
- Prepare the sauce: Add the celery, carrots and onion to a food processer and process until finely diced. Set aside.
- In a large pot, add the canola oil and thinly sliced pepperoni. Cook over medium heat, gently stirring, until the pepperoni is crisp, about 3 minutes. Remove with a slotted spoon and set aside to drain on a paper towel. To the pepperoni fat in the pot, add the tomato paste, garlic and the onion-celery-carrot mixture and saute until golden, 4 to 5 minutes. Add the tomatoes, basil and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
- Slice the chicken into 1-inch-thick slices and serve with the sauce. Garnish with the crispy pepperoni, basil and more Parmesan.
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