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Breaded Chicken With Manicotti Recipe

Name: Station Pizza Parlours Breaded Chicken With Manicotti Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1 cups all-purpose flour; 2 each large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko for extra crunch); 0.25 cups grated Parmesan cheese; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp dried Italian seasoning; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups vegetable oil (for frying); 2 tbs unsalted butter; 4 each lemon wedges (optional, for serving); 14 each dried manicotti shells; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 0.5 cups grated Parmesan cheese; 1 each large egg; 2 tbs fresh parsley, chopped; 1 cups fresh spinach, roughly chopped (optional); 0.75 tsp salt; 0.5 tsp black pepper; 3 cups marinara sauce; 1 tbs olive oil; 8 leaves fresh basil leaves, sliced; 0.25 cups extra grated Parmesan; 0.25 tsp red pepper flakes (optional)

Inspired by Station Pizza Parlour

Time1h 30m

Serves4

Make Breaded Chicken With Manicotti Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Breaded Chicken

4 each boneless skinless chicken breasts

1 cups 00 bread flour

2 each Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko for extra crunch)

1/4 cups Grated Parmesan cheese

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp dried Italian seasoning

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups vegetable oil (for frying)

2 tbs Unsalted butter

4 each lemon wedges (optional, for serving)

Manicotti & Filling

14 each dried manicotti shells

2 cups Ricotta cheese

2 cups shredded mozzarella cheese

1/2 cups Grated Parmesan cheese

1 each large egg

2 tbs Fresh parsley, chopped

1 cups fresh spinach, roughly chopped (optional)

3/4 tsp Celtic sea salt

1/2 tsp black pepper

3 cups marinara sauce

1 tbs olive oil

Garnish & Finishing

8 leaves fresh basil leaves, sliced

1/4 cups extra grated Parmesan

1/4 tsp red pepper flakes (optional)

Method

Breaded Chicken

Prepare chicken

Trim any excess fat from the 4 chicken breasts. If breasts are thick (more than 1/2 inch), butterfly or slice horizontally to make 8 thinner cutlets about 1/2 inch thick. Place between two sheets of plastic wrap and gently pound with a meat mallet to even thickness.

Set up dredging station

Place the 1 cup flour on a shallow plate. In a shallow bowl whisk 2 eggs with 2 tablespoons milk until blended. On a third shallow plate combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried Italian seasoning, 1 tsp salt and 1/2 tsp black pepper.

Bread the chicken

Working one at a time, lightly dust each cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat both sides, pressing to adhere. Place breaded cutlets on a wire rack or plate.

Pan-fry until golden

Heat a large skillet over medium heat and add 1/2 cup vegetable oil and 2 tablespoons butter. When the oil is shimmering and butter foaming, add breaded cutlets (work in batches if needed so not to crowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate or keep warm on a low oven rack (200°F / 95°C).

Finish and rest

If desired, squeeze a lemon wedge over each cutlet. Let chicken rest 5 minutes before serving alongside manicotti.

Manicotti & Filling

Prep the shells

Bring a large pot of salted water to a gentle boil. Add the 14 manicotti shells and cook 6–7 minutes until al dente (they will finish cooking in the oven). Drain and lay shells on a lightly oiled baking sheet to prevent sticking.

Make the filling

In a medium bowl combine 2 cups ricotta, 1 cup shredded mozzarella (reserve remaining 1 cup for topping), 1/2 cup grated Parmesan, 1 large egg, 2 tbsp chopped parsley, 1 cup chopped spinach (optional), 3/4 tsp salt and 1/2 tsp black pepper. Mix until just combined and creamy.

Fill the shells

Spoon the ricotta mixture into a piping bag or a resealable plastic bag with a corner snipped. Carefully pipe filling into each manicotti shell, filling but not overstuffing so they hold their shape.

Assemble in baking dish

Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange filled manicotti in a single layer. Pour remaining 2 cups marinara evenly over the shells. Sprinkle the reserved 1 cup shredded mozzarella and 1/4 cup grated Parmesan on top. Drizzle 1 tablespoon olive oil over the top for a glossy finish.

Bake

Cover the dish with foil and bake 25 minutes. Remove foil and bake an additional 10–12 minutes until sauce is bubbly and cheese is golden. Let rest 5 minutes before serving so sauce sets slightly.

Garnish & Serve

Plate 2 breaded chicken cutlets per serving alongside 3–4 manicotti shells (adjust to appetite). Spoon extra sauce from the baking dish over the chicken and manicotti. Sprinkle with additional 1/4 cup grated Parmesan, fresh basil leaves and a pinch of red pepper flakes if desired.

Serve immediately while hot, with lemon wedges on the side for the chicken.