CHICKEN PARMAZITI

 

  • Cooking Time: 55
  • Servings: 15
  • Preparation Time: 90

Ingredients

  • 2-1lb boxes of Ziti noodles
  • 4-Jars of your favorite pasta sauce (I mix and match flavors)
  • 1-Can of Hunts Fire Roasted Diced Tomatoes
  • 24oz of Ricotta Cheese
  • 1-16oz Kraft Italian 5 Cheese Blend Shredded Cheese
  • 1-32oz Kraft Shredded Mozzarella with Philadelphia Cream Cheese
  • 1- tub Philadelphia Italian Herb Cooking Creme
  • 1- container Kraft Shredded Parmesan Romano and Asiago cheese
  • 8-Boneless Skinless chicken Breasts cut into chunks
  • 2-boxes Panko Japanese Style Breadcrumbs
  • 7 beaten eggs
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Italian Seasoning
  • Garlic Powder
  • Dehydrated Minced Onion
  • Non-stick spray
  • Large Roasting Pan
  • Aluminum Foil

Directions

  • 1. In a large stock pot, boil water for noodles. (add salt to taste)
  • 2. Beat 3-4 eggs in a bowl
  • 3. In a shallow dish, spread Panko crumbs. Blend salt, pepper, Italian Seasoning, Garlic Powder and minced onion into the crumbs.
  • 4. Coat your chicken chunks in the beaten eggs and then coat with bread crumbs. Put aside.
  • 5. In a shallow frying pan, heat about 1/4 inch EVOO.
  • 6. Once the oil is hot, begin to brown the chicken on both sides. The chicken does not have to be thoroughly cooked through.
  • By this time, your water should be at a rolling boil. Add about 2 tablespoons of EVOO to the water and add the ziti noodles until al dente.
  • While your noodles and chicken are cooking, begin making your cheese coating.
  • 7. In a large mixing bowl, beat the remaining eggs.
  • 8. Once beaten, add the ricotta cheese, cooking creme, 1/2 of your 5 cheese blend and a generous handful of mozzarella.
  • 9. Using a mixing spatula, mix all of the ingredients in the bowl together.
  • Spray your large roasting pan with non-stick cooking spray. Make sure to coat the pan extremely well for easier clean up. Even lining with parchment paper would work.
  • (Don't forget to be keeping an eye on your chicken while its browning. Burned chicken is bad chicken.)
  • 10. Drain your Ziti noodles and spread them into the roasting pan.
  • 11. Add your cheese mixture to the noodles, mixing well to ensure that each noodle has been touch with this cheesy goodness.
  • 12. Drain your can of fire roasted diced tomatoes. Mix them in with the noodles.
  • 13. In the same mixing bowl that you used for the cheeses, pour all jars of sauce. If they are different flavors, stir them together until well blended. Set aside. (I used 1 jar of roasted garlic and 3 jars of 4 cheese flavors.)
  • 14. Begin adding your browned chicken chunks to the noodles, stirring as you add. You want to ensure that each plate has tons and tons of chicken pieces in it.
  • 15. Pour 3/4 of your sauce into the pan and blend. (At this point you could add a bit more shredded cheese if you wish)
  • 16. Top the dish with the remaining chicken and cover with the remaining sauce.
  • 17. Sprinkle with as little or as much shredded and Parmesan cheese as you desire.
  • Cover pan with Aluminum foil and bake a 400 for 40 minutes. Remove aluminum and continue baking for 15 more minutes or until cheese is beginning to brown and bubble on top.
  • After baking. Let stand for 10 minutes.
  • Eat. Enjoy.

Notes

This recipe was created after having to answer a common question that's asked in most household every night... "Honey, Whats for dinner?". We hadn't had pasta in a while and didn't want boring old spaghetti. So we thought... Chicken Parmesan or Baked Ziti. Both dishes are signature dishes for me to make. Either one gets raved over by both friends and family. That's when it came to me... Why don't I put the best of both worlds together? And so came... Chicken ParmZiti!

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