Individual Chicken Lasagna Rolls
In The Fresh Meat Case
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)
PREP TIME: 15min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22g||34%|
|Saturated Fat 13g||65%|
|Total Carbs 39g||13%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup ricotta cheese
1/3 cup grated parmesan cheese, divided
1/2 cup fresh basil, chopped
1 tsp salt
1/2 tsp black pepper
4 cooked lasagna noodles
1 (24-ounce) jar marinara sauce
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375°F. In a bowl, combine the ricotta, 1/3 cup parmesan, the basil, salt and pepper. Set aside.
Lay out a cooked lasagna noodle horizontally on a cutting board. Place a perfect portion across the noodle vertically. Dollop cheese mixture on top of the chicken. Roll the noodle around the chicken and cheese. Repeat with remaining chicken and lasagna noodles.
Spoon 2 to 3 tablespoons marinara sauce into the bottom of a 9x13 baking dish. Place the chicken lasagna rolls into the baking dish. Pour the remaining marinara sauce over the chicken lasagna rolls. Top with the mozzarella cheese and remaining 1//3 cup Parmesan.
Cover loosely with foil and bake for 35-40 minutes. Remove the foil for the last 10 minutes of baking to brown the cheese.
TIP: This recipe can easily be scaled up to feed a crowd
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