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Chicken Parm Lasagna Roll Ups Recipe

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This recipe for Chicken Parm Lasagna Roll Ups, by , is from Food to Share, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Trish Laitnen


1 c. all-purpose flour
3 large eggs, divided
2 c. Italian or panko breadcrumbs
1 lb. boneless skinless chicken breasts, pounded thin
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 c. marinara sauce
8 cooked lasagna noodles
container ricotta
3/4 tsp. garlic powder
1 c. shredded mozzarella
1 c. shredded Parmesan
1 tbsp. parsley, for garnish

Preheat oven to 350 degrees F.
Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.

Bread chicken: Season both sides of chicken with salt and pepper. Put flour and breadcrumbs in two separate medium bowls. Whisk together two eggs in a third separate bowl. Working in batches, dredge chicken in the flour then dip in eggs. Toss in breadcrumbs for the final dredge.

In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden-brown and cooked through, about 6 minutes per side. Transfer to a cutting board and cut into small bite-size pieces, about 1/2” cubes.

Meanwhile, make filling. Whisk together ricotta, remaining egg, garlic powder and 1/2 cup Parmesan. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with cooked chicken and mozzarella then roll up tightly.

In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes.
Let cool 10 minutes, then garnish with parsley.


Personal Notes:
Personal Notes:
I've found you need to cook longer than 20 minutes specified to really get it hot. Maybe check after 20 but usually closer to 30




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