Ingredients
1 c. all-purpose flour
3 large eggs, divided
2 c. Italian or panko bread crumbs
1 lb. boneless skinless chicken breasts, pounded thin
2 tbsp. extra-virgin olive oil
2 16-oz. jars marinara
1 box no-boil lasagna noodles or 1 box cooked lasagna noodles
2 15-oz. containers ricotta
kosher salt
3 c. shredded mozzarella
1 c. freshly grated Parmesan
Torn fresh basil, for garnish
Preparation
Step 1Preheat oven to 350°. Step 2Bread chicken: Set up a dredging station with a bowl of flour, two beaten eggs, and bread crumbs, and coat chicken. In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.Step 3In a 9"-x-13" baking dish, spoon a layer of marinara on bottom of dish, then add a layer of lasagna noodles. In a large bowl, combine ricotta and remaining egg and season with salt. In a small bowl, combine mozzarella and Parm. Spread a layer of ricotta mixture over lasagna noodles and top with a generous layer of cheese, then a layer of chicken. Repeat layers until baking dish is full, making sure to end with chicken.Step 4Cover with aluminum foil and bake until bubbly, 35 to 40 minutes. Step 5Let cool 10 minutes, then garnish with basil and serve.
