Ingredients: |
Ingredients: 3/4 LB RIGATONI PASTA
32 OZ MARINARA SAUCE
1/3 CUP PARMESAN CHEESE, FINELY GRATED
3 CUPS MOZZARELLA CHEESE, SHREDDED
2 SMALL CHICKEN BREAST, BONELESS, SKINLESS, AND THIN SLICED
CUT INTO 1/2 INCH STRIPS
3/4 CUP FLOUR2 TEASPOONS SEASONED SALT
1/4 TEASPOON PEPPER
2 EGGS BEATEN
1 1/2 CUPS ITALIAN BREADCRUMBS
3/4 CUP VEGETABLE OIL, MORE AS NEEDED
2 TABLESPOONS BUTTER
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Directions: |
Directions: 1. PREPARE THE RIGATONI FOLLOWING THE PACKAGE INSTRUCTIONS
COOKING FOR ABOUT 1 MINUTE LESS THAN AL DENTE. DRAIN PASTA OF
ALL LIQUID AND PUT BACK IN POT.
2. TOSS THE PASTA WITH MARINARA SAUCE, ABOUT 1/3 OF THE
PARMESAN CHEESE, AND 1 CUP OF THE MOZZARELLA. SET ASIDE.
3. CREATE AN ASSEBLY LINE FOR BREADING CHICKEN.
FIRST BOWL: COMBINE FLOUR, SEASONED SALT, AND PEPPER.
SECOND BOWL: FILL WITH BEATEN EGGS.
THIRD BOWL: FILL WITH BREADCRUMBS.
4. MOVE THE CHICKEN THROUGH THE ASSEMBLY LINE. USING FINGERS
PRESS THE BREADCRUMBS INTO THE CHICKEN.
5. ONCE ALL CHICKEN IS BREADED, SET IT ASIDE.
6. USING A HEAVY SKILLET ON STOVE TOP, ADD THE OIL UNTIL IT IS ABOUT
1/4 INCH DEEP. HEAT OVER MEDIUM-HIGH HEAT.
7. ADD THE BUTTER TO THE OIL.
8. WHEN THE OIL IS HOT, CAREFULLY LOWER THE CHICKEN INTO THE OIL.
9. FRY THE STRIPS IN BATCHES. COOKING THE STRIPS UNTIL GOLDEN
BROWN, ABOUT 4 MINUTES PER SIDE.
10. MOVE THE STRIPS TO PAPER TOWEL LINED PAN.
11. CUT THE STRIPS UP INTO SMALLER PIECES.
12. PREHEAT THE OVEN TO 375 DEGREES,
13. GREASE A 9 X 13 BAKING PAN. ADD HALF THE PASTA MIX TO THE DISH.
14. PLACE THE CHICKEN STRIPS ON TOP, THEN ADD 1/3 OF THE PARMESAN
CHEESE AND 1 CUP MOZZARELLA CHEESE.
15. TOP WITH THE REMAINING RIGATONI AND CHICKEN STIPS AND THE
REMAINING CHEESES.
16. BAKE UNCOVERED FOR AROUNG 25-35 MINUTES. IF YOU WANT A
CRISPY TOP, INCREASE TO 425 DEGREES AND BAKE FOR ANOTHER
5 MINUTES. |
This recipe for CHICKEN PARMESAN CASSEROLE is from