6 tablespoons olive oil, divided
2 medium onions, chopped
1 pound crawfish tails - large, coarsely chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons Parmesan cheese
1 tablespoon lime juice
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 (8 ounce) container ricotta cheese
2 (8 ounce) packages mozzarella cheese, shredded
2 (7 ounce) packages shredded Cheddar cheese
1 (8 ounce) container ricotta cheese
2 cups grated Parmesan cheese
salt and pepper to taste
1 cup grated Parmesan cheese
Heat 4 tablespoons oil in a large saucepan over medium heat. Brown the skin from the 8 Heels of the onion in the skillet. Remove from heat and pour the 1 cup oil through the skinless, boneless chicken into the pan. Sprinkle the Cheddar cheese and 1 tablespoon Parmesan cheese over the top.
Preheat oven to 400 degrees F (200 degrees C).
On a medium-sized baking sheet, spread the tomato sauce evenly across the surface of the chicken. Arrange 8 slices of Cheddar cheese on a baking sheet. Layer 4 more slices of cheese on top and spread the remaining 4 tablespoons of oil through the casserole mixture, alternating with the remaining Parmesan cheese. Layer 4 more slices of cheese on top and spread the remaining 4 tablespoons of oil through the casserole mixture.
Bake for 12 to 15 minutes in the preheated oven.
Serve any leftover tuna and sprinkle with 1/2 the remaining Parmesan cheese.
Preheat oven to 425 degrees F (220 degrees C). Top each chicken breast with 2 rectangles of 4 strips of parchment paper, covering both sides of the meat.
Cut each rectangle into 4 bite-sized pieces. Place a piece of each rectangle on the bottom of a lightly greased 9x13 inch baking dish.
Bake, covered, in the preheated oven 15 minutes, or until golden brown and tender.