Baked Ziti with Chicken Cutlets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 chicken breasts1T. olive oil1 lb penne or rigatoni1/2 jar favorite tomato sauce4 oz part skim ricotta cheese3 oz part skim mozzarellas1/2 large egg yolk only (save the whites for breakfast omelet)salt and pepper to tasteoptional Parmesan cheese to taste
1. heat oven to 375 degrees. Take the chicken breast and make sure any unwanted fat/skin is removed. Butterfly chicken breast making two equal pieces. Repeat with second breast. Cover all cutlets with olive oil and season to taste. Place on baking sheet in oven for 10-20 minutes. The thickness of breast will determine cooking time.
2. In the mean time, start water to boil for pasta and heat tomato sauce. Cook pasta al dente, it will cook for 15 minutes in the oven so don't overcook it.
3. While the chicken cooks and pasta boils, in a bowl combine ricotta with the half egg yolk, and half the mozerella. Season with a pinch of salt and as much or little pepper as you'd like.
4. Bringing it all together now just like a lasagna. Remove chicken from oven, but leave the oven on.
Toss pasta with most of the tomato sauce (holding back 1/4 cup), and layer half the pasta inside a 13*9 pan. Spoon dollops of the cheese mixture evenly over pasta. Next layer on the remaining pasta. By this time the chicken should have rested about 5 minutes. Slice it into strips and arrange ontop of pasta. Top the chicken with the remaining 1/4 cup of sauce and sprinkle the remaining half of the mozerella over chicken. Bake for 15 minutes at 375 degrees. Will be cheese, on the dry side, but delicious classic pasta.
Makes 4 cheesy gooey portions of baked zitia with a parmesan chicken cutlet (sans parmesan) at an amazing 398 calories. Add 10 calories per serving if you decide to sprinkle cutlets with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user MOTIVATION4LEA.
2. In the mean time, start water to boil for pasta and heat tomato sauce. Cook pasta al dente, it will cook for 15 minutes in the oven so don't overcook it.
3. While the chicken cooks and pasta boils, in a bowl combine ricotta with the half egg yolk, and half the mozerella. Season with a pinch of salt and as much or little pepper as you'd like.
4. Bringing it all together now just like a lasagna. Remove chicken from oven, but leave the oven on.
Toss pasta with most of the tomato sauce (holding back 1/4 cup), and layer half the pasta inside a 13*9 pan. Spoon dollops of the cheese mixture evenly over pasta. Next layer on the remaining pasta. By this time the chicken should have rested about 5 minutes. Slice it into strips and arrange ontop of pasta. Top the chicken with the remaining 1/4 cup of sauce and sprinkle the remaining half of the mozerella over chicken. Bake for 15 minutes at 375 degrees. Will be cheese, on the dry side, but delicious classic pasta.
Makes 4 cheesy gooey portions of baked zitia with a parmesan chicken cutlet (sans parmesan) at an amazing 398 calories. Add 10 calories per serving if you decide to sprinkle cutlets with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user MOTIVATION4LEA.
Nutritional Info Amount Per Serving
- Calories: 398.0
- Total Fat: 13.8 g
- Cholesterol: 104.9 mg
- Sodium: 921.7 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 2.6 g
- Protein: 24.7 g
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