Chicken Parmigiana And Ravioli Recipe
Boneless Chicken Breast Breaded and Baked with Tomato Sauce and Melted Mozzarella Cheese. Served with Ravioli and Tomato Sauce.
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Ingredients
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Chicken Parmigiana
Ravioli
Method
Chicken Parmigiana
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the boneless chicken breasts with salt, black pepper, and Italian seasoning on both sides.
- 2
Bread the Chicken
Set up a breading station: Place the flour in one shallow dish, beat the eggs in another, and combine the bread crumbs and grated Parmesan cheese in a third. Dredge each chicken breast in flour, dip it in the beaten eggs, then coat it in the bread crumb mixture.
- 3
Bake the Chicken
In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes on each side until golden brown. Remove from heat and pour the tomato sauce over the chicken. Top with mozzarella cheese.
- 4
Finish Baking
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the cheese is bubbly and golden.
Ravioli
- 5
Cook the Ravioli
In a large pot of boiling salted water, add the frozen cheese ravioli. Cook according to package instructions, usually about 3-5 minutes, until they float to the surface.
- 6
Prepare the Sauce
In a saucepan, heat the additional tomato sauce over medium heat until warm.
- 7
Serve
Once the ravioli are cooked, drain them and plate them. Serve with warmed tomato sauce on top, and garnish with fresh basil and grated Parmesan cheese. Pair with the chicken parmigiana for a complete meal.