Tag: marinara sauce

Cozy Cheesy Manicotti for Busy Nights
This stuffed manicotti recipe is an easy make-ahead meal perfect for busy weeknights. The pasta is stuffed with cheese and Italian herbs, covered in marinara sauce, and baked to perfection!

Manicotti is a long, large, tubular pasta that is usually cooked and stuffed with a ricotta cheese filling similar to this classic stuffed shells recipe. Baked, cheese-stuffed manicotti is hearty, creamy, and smothered in marinara, making it one of the best comfort foods.

Ingredient Notes
- Manicotti: This pasta is perfect for this recipe since it holds the filling nicely, but any large tubular pasta would work for this recipe. Try it with cannelloni or large pasta shells.
- Filling: Made with three kinds of cheese, mozzarella, ricotta, and parmesan, this filling is so delicious! Try cottage cheese in place of ricotta. Just strain the cottage cheese before adding it to the recipe to avoid the filling being too watery.
- Sauce: For the best flavor, try making a homemade marinara sauce. You can also use a store-bought marinara sauce or even a basic tomato sauce in a pinch. Just add in some Italian seasoning to boost the flavors!
How to Make Manicotti
1. Cook manicotti shells. While they’re cooling, prep filling (full recipe below).
2. Stuff pasta and layer with marinara and cheese in a casserole.
3. Bake and serve immediately!
Get creative with the filling. Add in different cheeses, spinach, herbs, or meat like chicken, beef, or sausage for a unique dish!
Cook your manicotti shells just until tender. This is to ensure they stay sturdy and don’t overcook while you bake them in the oven.

To cool your shells quickly, rinse them in cold water. This also helps prevent them from sticking together.

Easily stuff your manicotti shells by filling a large freezer or pastry bag with the creamy ricotta mixture. Snip the end and pipe it into your pasta tubes!

Pipe the filling from both ends to ensure your shells are tighlty packed with that delicious filling.
Leftovers
- This recipe is great for leftovers. Simply prepare up until the point of baking, cover and refrigerate for up to 4 days, or freeze for up to 3 months. To serve, just thaw (if frozen) and bake as directed!
- Store already-cooked leftovers in the fridge for up to three days. Reheat in the microwave for 1-2 minutes, or in the oven at 325°F until heated through, about 20-25 minutes.
Do I have to cook manicotti shells before filling them?

I prefer to use regular manicotti shells (which do require precooking), but you can use oven-ready shells in a pinch if you want to skip cooking them before filling.

Will using oven-ready manicotti noodles change the cook time?

Yes! If swapping the regular noodles for oven-ready noodles in this recipe, keep an eye on the casserole as it bakes. If it starts to look dry, add a drizzle (a couple of tablespoons) of water around the edge (yes, water! Trust me).

It’s also important to keep the noodles covered in sauce and cover the pan while baking if you are using oven-ready noodles so that everything cooks evenly.

Cozy Italian Comfort Favorites

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Prep Time 10 minutes

Cook Time 33 minutes

Total Time 43 minutes

Preheat oven to 375°F.

Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.

Drain and rinse manicotti under cold water until cooled to room temperature.

In a medium bowl, stir together ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, pesto, salt, and pepper.

Place ricotta mixture in a large piping bag or large freezer bag and snip the end.

Lightly grease a 9×13 baking dish and spread 1 cup of marinara sauce in the bottom.

Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.

Top the filled manicotti with the remaining 1 ½ cups sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan.

Lightly grease a piece of foil or lid and cover the baking dish. Bake for 25-30 minutes until heated through and pasta is tender.

*Make sure you don’t overcook them. You want them still slightly firm, so they’re easy to fill and don’t overcook in the oven.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Serving: 2manicotti | Calories: 451 | Carbohydrates: 33g | Protein: 27g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 1395mg | Potassium: 542mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1214IU | Vitamin C: 7mg | Calcium: 485mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Ashley Fehr

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December 19, 2025
Bruschetta Chicken
Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!
Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping.

Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.

Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.

Serving Suggestions: Serve over garlic-roasted mashed potatoes, pesto pasta, or even some zucchini noodles. Add a simple green salad and some breadsticks to soak up all that marinara.
Ingredient Tips for Bruschetta Chicken
- Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
- Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
- Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
- Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.
Favorite Variations!

Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.
Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.

A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.

Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.

Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
Keeping Leftovers Fresh

Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.

Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.

Easy Chicken Dinners

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Bruschetta Chicken

Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat oven to 400°F.

Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.

Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.

Top with mozzarella and broil 2-3 minutes.

Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.

Calories: 411 | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 31mg | Calcium: 182mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Italian, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 27, 2025
Ravioli Lasagna
This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.

Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
It’s so delicious that it’s featured in my cookbook (you can order a copy here)!

This recipe can be quickly prepped before an outing and it’s ready to enjoy when you come home.

It’s super convenient! There is no need to pre-cook lasagna noodles, and no layering is required.

It uses fewer ingredients but the flavor you love from a traditional lasagna cheesy, meaty lasagna recipe.
What You Need For Ravioli Lasagna

Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.

Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.

Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.

Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!

Variations
- Use half beef and half Italian sausage for even more flavor.
- Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery.
- Tortellini can be substituted for the ravioli.
- Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
1. Brown beef, add the sauce and simmer a few minutes to thicken.
2. Add the meat/sauce mixture, ravioli, and cheese to a crock pot (recipe below).
3. Top with cheese. Rest uncovered before serving.
Serve with garlic toast and a fresh green salad.

Did you know you can get crisp edges and browned cheese in a slow cooker?

Rest paper towel over the top of the slow cooker without allowing it to touch the cheese. This will absorb moisture and result in more browning on the edges.

Storing and Reheating
- This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating.
- Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through.
- Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
More Quick Prep Crock Pot Recipes

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Ravioli Lasagna

This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Resting Time 15 minutes

Total Time 3 hours 50 minutes

Cook ModePrevent your screen from going dark

In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.

Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.

Spray the inside of a 6 qt crock pot with cooking spray.

Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.

To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese.

Cover and cook on low for 3 to 4 hours.

Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.

Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
To bake ravioli lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.

Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 26, 2024
Zucchini Parmesan
Zucchini Parmesan is a delicious twist on the classic that everyone loves.

Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
This recipe uses easy ingredients likely already in the kitchen.

It’s a great way to enjoy zucchini from the garden and it’s easy to make.

It’s a flavorful twist similar in flavor to chicken parmesan or eggplant parmesan.

Baked zucchini parmesan rounds make a great side dish or meatless main dish
Ingredients

Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin.

Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying.

Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce.

Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought.

Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.

Variations of Zucchini Parmesan
- Use other seasoning blends to change the flavor.
- Add other veggies like eggplant or even mushrooms.
- Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
1. Dip zucchini in bread crumbs & parmesan (recipe below) and bake.
2. Once browned, top with marinara sauce and mozzarella.
3. Bake again until the cheese is golden and zucchini is tender.
Serve with additional warmed marinara sauce.

Holly’s and Tricks
- Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
- Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers

Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler.

Got Garden Zucchini?

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Zucchini Parmesan

Tender zucchini rounds are breaded and baked to crisp perfection with a topping of mozzarella cheese and marinara sauce.

Prep Time 15 minutes

Cook Time 21 minutes

Total Time 36 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk egg, Italian seasoning, and salt. Add the flour, whisking to combine.

Add the zucchini and toss well to coat.

In a medium bowl, combine breadcrumbs and parmesan cheese. Dip each slice of zucchini in the breadcrumb mixture and place on the prepared baking sheet. Generously spray with cooking spray.

Bake for 15 minutes. Flip the zucchini pieces over and top each slice with the marinara sauce and mozzarella cheese.

Bake for an additional 5 to 7 minutes or until the cheese is golden and zucchini is tender. Serve with additional warmed marinara sauce.

Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
Different varieties of zucchini (garden vs. store-bought) may need different cooking times. Check them early and adjust as needed.

Calories: 175 | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 776mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Entree, Side Dish

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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July 24, 2024
Stromboli Recipe
Roll up all your favorite pizza ingredients to create a delicious Stromboli!

Ready in 30 minutes, this Stromboli starts with refrigerated pizza dough and fills it with cheese and meat. It’s all rolled up, baked, and sliced for a perfect bite.

Serve with marinara for dipping, perfect for dinner or for game day!

What is Stromboli?

Stromboli is almost like a rolled-up pizza that’s baked and sliced. It’s different from a calzone which often contains ricotta cheese and is most often folded in half.
- You can customize it with your favorite meats and pizza toppings.
- Stromboli is easy to make and bake for a quick dinner.
- Everyone loves it, perfect for game day snacking or a Friday night dinner.
Ingredients in Stromboli

Crust – In this shortcut version, we start with a roll of store-bought pizza dough. If you have time homemade pizza dough is delicious in this recipe too.

Sauce – Use either marinara sauce or pizza sauce. You can add additional seasonings like oregano or garlic.

Toppings – Add your favorite meats like pepperoni, salami, or ham. I add a generous amount of mozzarella cheese – feel free to sprinkle in some parmesan for flavor.

Vegetables – Add your favorite pizza veggies like mushrooms, onions, bell peppers, black olives, or jalapenos. Cook and cool all of the vegetables to remove excess moisture.

How to Make Stromboli
1. Roll out the pizza dough and top it with sauce, add toppings and cheese per the recipe below.
2. Roll the stromboli into a log, brush with egg wash, and bake until golden brown.
3. Slice and serve. Buon appetito!
Got Leftovers?

Keep leftover stromboli in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or air fryer.

Freeze leftover stromboli by wrapping the slices in plastic wrap and then putting them in a zippered bag. They’ll be thawed and ready to eat or reheat by lunchtime!

More Pizza-Inspired Recipes
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Stromboli Recipe

This easy Stromboli recipe starts with refrigerated pizza dough and is loaded with all the classic pizza toppings!

Prep Time 15 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 45 minutes

Preheat the oven to 350°F and line a baking sheet with parchment paper.

On a lightly floured surface, roll the pizza dough into a rectangle approximately 12×16-inches.

Spread the marinara sauce over the pizza dough, leaving a 1-inch border all around the edges and a 3-inch border at the long side furthest from you.

Sprinkle 1 cup of mozzarella over the marinara sauce, then add the ham, salami, and pepperoni. Finish with the remaining cheese.

Roll up the pizza dough tightly, being careful not to push out the toppings. Stop just before reaching the end.

In a small bowl, whisk the egg, water, Italian seasoning, and garlic powder. Brush the mixture over the pizza dough where the edges will meet, then pinch them together.

Place the stromboli, seam side down, on the prepared baking sheet with the seal facing down and brush with the egg wash.

Bake for 24-28 minutes until golden brown and slightly puffed. Let it rest for 5-10 minutes before slicing.

Add your favorite pizza toppings – cook and cool vegetables to remove any excess moisture.
Stromboli can be brushed with melted butter or garlic butter in place of oil.

Calories: 203 | Carbohydrates: 17g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 553mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 0.5mg | Calcium: 79mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Main Course, Pizza

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Ashley Fehr

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January 21, 2024
Easy Chicken Parmesan
Cheesy, easy, and comforting, this chicken parmesan recipe is a restaurant favorite made easy at home.

Tender breaded chicken breasts are covered in marinara and baked with cheese until golden and bubbly!
An Easy Chicken Parmesan

Chicken parmesan, also known as chicken parmigiana, is an Italian favorite. This dish originated from Italian immigrants in the US in the ’50s and is thought to be a twist on eggplant parmesan.

It’ll look like you spent hours in the kitchen, but this parmesan chicken recipe is easy to make with common ingredients.

While it is traditionally deep-fried or often pan-fried in melted butter, this baked chicken parmesan is an easier version without all of the oil.

The chicken comes out tender and juicy, and tastes as good as a restaurant at a fraction of the price.
Ingredients for Chicken Parmesan

Chicken – For this chicken parmesan recipe, you’ll need boneless skinless chicken breasts or chicken cutlets. If using chicken breasts, pound them to ½-inch thick so they cook evenly.

Breading – I use two types of crumbs in this breadcrumb mixture; Panko adds crunch, while the finer breadcrumbs give a more even crust. Use pre-seasoned breadcrumbs, or add some Italian seasoning and salt to your own fine breadcrumbs.

Cheese – Parmesan cheese adds flavor while the melted mozzarella cheese gives this chicken parm recipe its delicious cheesy topping.

Tomato Sauce – Any marinara or pasta sauce will work, I choose a high quality sauce as the sauce adds a lot of flavor to this dish.

How to Make Chicken Parmesan

Here is a basic overview, you can find the full chicken parmesan recipe below.
1. Bread the chicken: Bread the chicken breasts and lightly brown them in a pan (per the recipe below).
2. Add marinara sauce: Place them into a casserole dish with marinara sauce and top with cheese.
3. Top with cheese & bake: Bake until the chicken is cooked through and the cheese is golden brown and bubbly.
Once it comes out of the oven, sprinkle it with fresh basil and parsley and serve it over pasta like spaghetti.

Leftovers
- Leftover chicken parmesan is delish as a chicken parmesan sandwich.
- Keep leftover chicken parmesan in a covered container for up to 4 days and reheat portions in the microwave or air fryer with some fresh Parmesan cheese.
- To freeze prepared chicken parmesan, cool completely. Once cool, seal in freezer-safe food storage containers or quart-sized freezer bags. Thaw overnight in the refrigerator before reheating. The chicken will not be as crispy once frozen, but it is still delicious.
More Baked Chicken Recipes

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Easy Chicken Parmesan

This easy chicken parmesan recipe is a family favorite, perfect served over pasta!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat the oven to 425°F.

Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.

In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.

Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere.

Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden. It does not need to cook through.

In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.

Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.

Sprinkle with fresh herbs and serve over pasta.

Pound the chicken breasts to an even thickness so they cook evenly. Chicken cutlets can be used in place of chicken breasts.

Dab the chicken dry with a paper towel, this will help the coating stick.

Gently press the breadcrumbs onto the chicken to ensure they adhere.

Preheat the oil in the pan before adding the chicken for a crispier crumb.

Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.

Calories: 634 | Carbohydrates: 42g | Protein: 46g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree, Main Course

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
October 23, 2023