Lasagna + ricotta stuffed chicken parm = bonus Italiano week!
I had most of the ingredients to make both dishes and since I’m all about using what you already have, it was the obvious choice to put them on the menu last week. I only needed to buy chicken breasts and ricotta cheese; cheap shopping trip!
But of course, this is a recipe promoted by Martha Stewart – the dishes are easy, only call for a few ingredients, and are seriously fool proof … perfect for a beginner cook! I cut the ingredients down for a smaller lasagna (we still had leftovers!), just for 2 people.
I had 2 sweet Italian sausages leftover from the spaghetti bake. I had lasagna noodles leftover from the slow cooker [lasagna] attempt. We always have plenty of sliced cheese options in our fridge, I’m telling you- we love cheese. I typically have 1 or 2 jars of marinara sauce in the pantry, never know when it will be a spaghetti kind of night. Ok, easy peasy, it’ll take you maybe 15 minutes to prep the lasagna and 40 minutes to bake it.
Having friends over? Make the original recipe, it’ll definitely be a crowd-pleaser.
Josh requested garlic bread as a side but to mix it up I found garlic knots which were super squishy and nice change from the usual “Texas Toast”. Oh and that’s me as “quality control” to ensure the cheese was indeed delicious. Approved. I added a picture of the counter to show you I am not the neatest of cooks; feel free to make a mess while you’re cooking – I don’t have assistants cleaning up behind me like they do on TV shows. So if you’re wondering why Giada’s kitchen is so CLEAN … she has minions doing all the dirty work during commercial breaks. I do have an amazing husband who cleans up after dinner though. God bless. If he ever complains, I remind him that scrumdiddlyumptious dishes mean a not so tidy kitchen as the end result. If he wants an easy clean up, he won’t get a fulfilling meal. HA!
BTW: the lasagna picture from the recipe website looks a little deflated. I made thick layers to give it more appealing finished look.
Originally on the menu was plain old chicken parm. It’s becoming one of our favorites around here and I’m making it about every other week … so to change it up and use the leftover ricotta, I figured – ricotta stuffed chicken parm. Best idea ever! I butterflied the chicken breasts, breaded both sides, and spooned on the ricotta. Bake time is the same, it came out bubbly and oozing with cheese. This became a fancy-pants lunch since it was intended for dinner the night before (we had date night to Ruby Tuesday’s); I didn’t want the ricotta going bad so why not make a decent lunch. Plus Josh was heading out for the weekend for work … sent him off with a full belly 🙂 .
If you’re wondering about my nifty dredging set up – Pampered Chef! I just got it the other week and was excited to put it to use. It’s the simple things! They clip together and are dishwasher/microwave safe. Possibilities are endless: chocolate covered strawberries, deep fry station, sundae toppings, whatever!