It’s a lip smackin’ good time when you top buttery RITZ crackers with mini Parmesan chicken cutlets, fried ravioli, Marinara sauce, and bubbly browned cheese!
I entered this recipe in the RITZ Recipe Challenge for a chance to win $20,000…
To prepare the RITZ Lip Smackn’ Chicken & Ravioli Parmesan Stacks you will need:
- 1 sleeve RITZ Crackers, divided
- 2 tsp dried basil
- 1 tsp dried oregano
- 2 tsp garlic powder
- 1/3 cup grated Parmesan cheese
- 2 Tbsp Kosher salt, divided
- 2 tsp fresh ground black pepper, divided
- 2 eggs
- 1 cup all purpose flour
- 6-8 cups Canola oil (enough for deep fat frying)
- 3-4 oz boneless skinless chicken breast
- 9 small cheese ravioli
- 1 cup Marinara sauce
- 1/4 cup shaved Parmesan cheese
- 2-3 slices Provolone Cheese, divided into 9 pieces
For the Parmesan chicken breading: Place 1/2 sleeve of RITZ Crackers into a plastic baggie and gently crush them into fine crumbs. In a shallow dish mix together the RITZ crumbs, basil, oregano, garlic powder, grated Parmesan Cheese, 1 Tbsp Kosher salt, and 1 tsp pepper. Lightly whisk the eggs in a seperate bowl. Place the flour in a separate shallow dish.
Heat the Canola oil to 375 °F in a medium saucepan or deep fat fryer. Place the chicken in a plastic baggie or under a piece of plastic wrap. Lightly pound the chicken (with a meat tenderizer tool or rolling pin) until until the breast is 1/4 inch thick. Cut the tenderized chicken into 9 equal sized cutlets
Coat each chicken cutlet with flour, shake off any excess, then dip the cutlets in the beaten eggs. Next, caot the cutlets completely with the RITZ crumb mixture.
Deep fry the chicken in small batches for a few minutes until golden brown and 165 °F internal temperature. Deep fry the ravioli in small batches for 30-60 seconds until golden brown. Drain Parmesan chicken and fried ravioli on paper towels.
To assemble the RITZ Lip Smackin’ Chicken and Ravioli Parmesan Stacks: Place 9 RITZ crackers on a broiler pan lined with aluminum foil. Place one Parmesan chicken cutlet on each RITZ. Top each cutlet with a teaspoon of Marinara sauce and a pinch of Parmesan Cheese. Place a fried ravioli on top of each stack and top it with a a teaspoon of Marinara sauce, pinch of Parmesan Cheese, and a piece of Provolone cheese.
Broil the RITZ Lip Smackin’ Chicken and Ravioli Parmesan Stacks for a few minutes until the cheese is melted and bubbly brown. Can be served open face or topped with another RITZ Cracker.
(9 single servings, 30 minutes total time)
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Brad
