CHICKEN PARM-AVIOLI

Chicken Parm-avioli image

Provided by April Dettmann

Categories Pasta

Time 2h

Number Of Ingredients 9

1 pkg frozen cheese ravioli
1 -2 jar(s) good pasta sauce or homemade
2-3 chicken breasts, boneless and skinless
1 -2 c italian seasoned bread crumbs
1/2-1 c flour seasoned with salt, pepper and garlic powder
2 eggs, beaten
2 c shredded mozarella cheese
1/2 c parmesan cheese
oil for frying

Steps:

1. To make the chicken Parmesan part: Slice chicken length-wise to about 1/4 inch thickness. If necessary, pound chicken to get it to this thickness. I also cut my chicken into 2x2 inch pieces.
2. You will need 3 separate, shallow bowls. In 1 bowl, put the flour, salt, pepper and garlic powder and stir. In another bowl, put your eggs and add about 2-3 tbsps. of water and beat well. In the 3rd bowl, add the bread crumbs.
3. Heat a skillet with about 1/2 inch of oil over medium heat. Dredge each piece of chicken first in the flour, then in the egg and then in the bread crumbs. The chicken will cook quickly due to the thickness of the pieces. Don't over cook. 2-3 minutes on each side. {You are also going to bake this later.} You may need to add more oil as you go.
4. While you are cooking the chicken, spray a deep sided 2-3 quart casserole pan with cooking spray. Spread 1/4-1/2 cups of sauce on the bottom of the pan. Lay down a layer of ravioli on top of the sauce. Put a spoonful of sauce on top of each ravioli. Sprinkle with Parmesan and 1/3 of the mozzarella.
5. Add the cooked chicken in a single layer cutting to fit if necessary. Spoon some sauce onto eash piece of chicken. Sprinkle on some more parmesan and 1/3 of the mozzarella. Add another layer of the ravioli. Top with remaining sauce.
6. Cover casserole with foil and bake at 350 for 20 minutes. Uncover and top with remaining cheese and bake for 5 more minutes.