Chicken Parm-Avioli
Published: Friday, April 24, 2026
3 chicken breasts, boneless and skinless
½ to 1 c. all-purpose flour
Salt and pepper, to taste
Garlic powder, to taste
2 large eggs, beaten
1 to 2 c. Italian seasoned breadcrumbs
48 oz. pasta sauce, jarred or homemade
1 pkg. frozen cheese ravioli
2 c. shredded mozzarella cheese
½ c. Parmesan cheese
Oil for frying
Slice the chicken lengthwise to about ¼" thickness. If necessary, pound the chicken to get it to this thickness. (You can also cut chicken into 2x2" pieces.)
In a shallow bowl, put flour, salt, pepper and garlic powder, and stir. In another bowl, put eggs and add about 2-3 Tbsp. of water; beat well. In the 3rd bowl, add breadcrumbs.
Heat a skillet with about ½" of oil over medium heat. Dredge each piece of chicken, first in the flour, then egg, and then in the breadcrumbs. Due to the thickness of the chicken, they will fry quickly. Don't overcook—2-3 minutes on each side.
Preheat oven to 350°. Spray a deep-sided 2- to 3-qt. casserole pan with cooking spray. Spread ¼ cup to ½ cup of sauce on the bottom of the pan.
Lay down a layer of ravioli on top of the sauce. Put a spoonful of sauce on top of each ravioli. Sprinkle with Parmesan and 1/3 of the mozzarella. Add cooked chicken in a single layer, cutting to fit if necessary. Spoon some sauce onto each piece of chicken. Sprinkle on some more Parmesan and 1/3 of the mozzarella. Add another layer of ravioli, then top with the remaining sauce. Add more mozzarella and Parmesan cheese.
Cover with foil. Bake for 20 minutes. Uncover and top with remaining cheese land bake 5 minutes more. —6 servings.
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