Chicken Lasagna Recipe
Chicken Lasagna does sound good. Chicken Lasagna sounds so good that you will want some right now. Njoy eating!
Summary
Main IngredientChicken
Ingredients
1 medium-size onion, minced
2 medium-size carrots, finely diced
1 green pepper, minced
2 cloves garlic, minced
3 cups tomato puree
1/2 teaspoon basil
1/2 teaspoon thyme
1 bay leaf
1/2 teaspoon black pepper
1/4 cup coarsely chopped Italian parsley
2 chicken breasts, halved, boned, and skinned
1 medium-size eggplant, cut lengthwise into 1/4-inch slices
1 cup low-fat cottage cheese
Dash of black pepper
1/2 teaspoon oregano
1/4 cup shredded part-skim mozzarella cheese
Directions
Place the onions, carrots, peppers, and garlic in a 2-quart saucepan with 1/4 cup of the tomato puree.
Steam-saute the vegetables in the puree over medium-high heat until they are wilted, about 10 minutes.
Add the remaining tomato puree, the basil, thyme, bay leaf, pepper, and parsley and simmer for 30 minutes.
Remove the bay leaf.
Lay one piece of chicken on a cutting board and, using a thin, sharp knife, cut it in half horizontally, as if you were cutting a sandwich roll, leaving the top and bottom attached to each other by a thin, uncut strip.
Repeat with the remaining chicken.
Lay one of the chicken pieces on the board and open it up like a book.
Cover with a sheet of waxed paper and pound it with the bottom of a heavy skillet until it is very thin.
Repeat with the remaining chicken.
Place the chicken on a lightly oiled baking sheet and broil for 2 minutes on each side.
Set aside.
Broil the eggplant until lightly browned, about 2 to 3 minutes on each side.
Set aside.
Mix the cottage cheese, dash of pepper, and oregano.
In a 9 X 9-inch baking pan, begin layering the lasagna by lining the bottom with 1/2 of the eggplant slices.
Top with a small amount of the sauce.
Layer half of the chicken breasts, more sauce, the cottage cheese mixture, and top with a thin layer of sauce.
Layer the remaining eggplant, a little sauce, the remaining chicken, and the remaining sauce.
Top with the mozzarella.
Cover with aluminum foil and bake at 375° for 25 minutes.
Steam-saute the vegetables in the puree over medium-high heat until they are wilted, about 10 minutes.
Add the remaining tomato puree, the basil, thyme, bay leaf, pepper, and parsley and simmer for 30 minutes.
Remove the bay leaf.
Lay one piece of chicken on a cutting board and, using a thin, sharp knife, cut it in half horizontally, as if you were cutting a sandwich roll, leaving the top and bottom attached to each other by a thin, uncut strip.
Repeat with the remaining chicken.
Lay one of the chicken pieces on the board and open it up like a book.
Cover with a sheet of waxed paper and pound it with the bottom of a heavy skillet until it is very thin.
Repeat with the remaining chicken.
Place the chicken on a lightly oiled baking sheet and broil for 2 minutes on each side.
Set aside.
Broil the eggplant until lightly browned, about 2 to 3 minutes on each side.
Set aside.
Mix the cottage cheese, dash of pepper, and oregano.
In a 9 X 9-inch baking pan, begin layering the lasagna by lining the bottom with 1/2 of the eggplant slices.
Top with a small amount of the sauce.
Layer half of the chicken breasts, more sauce, the cottage cheese mixture, and top with a thin layer of sauce.
Layer the remaining eggplant, a little sauce, the remaining chicken, and the remaining sauce.
Top with the mozzarella.
Cover with aluminum foil and bake at 375° for 25 minutes.
