CHEESY CHICKEN PARM LASAGNA

1. Boil the Cannelloni in salted water according to the package instructions. Drain and set aside.
2. Flatten the chicken breasts using a mallet. Whisk the egg in a shallow bowl. In a separate bowl, mix the breadcrumbs, paprika, garlic powder, salt, and pepper.
3. Coat the chicken in the egg wash, then transfer it to the breadcrumb mixture, ensuring all sides are well-covered.
4. Heat a large pan with neutral oil (about 2 tablespoons) and fry the chicken until cooked through. Set aside once done.
5. Grease a roasting pan and begin layering the Cannelloni. Place half of the pasta in the bottom of the pan. Cover this layer with approximately 1/2 cup of tomato sauce and then sprinkle with about 1/3 cup of shredded mozzarella cheese.
6. Repeat the layering process with the remaining Cannelloni on top of the first layer.
7. Once both layers are complete, arrange the breaded chicken on top. Add another layer of tomato sauce and mozzarella cheese
8. Broil the lasagna for about 5 minutes until the cheese is golden brown. Enjoy!