Chicken lasagna Recipe
Recipe Ingredients for Chicken lasagna
Amount | Ingredient |
---|---|
600 grams | Chicken breast fillets |
2 tbsp | Oil |
150 grams | Canned apricots |
1 bunch | Spring onions |
1st Onion | 2 tbsp |
Crème fraiche | 1st Yolk |
2 tsp | Thyme |
Grated zest of 1 / 2 lemon untreated | |
Salt | |
Cayenne pepper | |
For the almond sauce | |
60 g | Butter |
40 g | Flour |
30 grams | ground peeled almonds |
750 ml | Milk |
Salt | |
white pepper | |
Lemon juice | |
Also: | |
1 tbsp | Butter |
12th green lasagne sheets without pre-cooking | 40 g |
Grated Appenzeller | 40 g |
Freshly grated Parmesan |
Chicken lasagna Recipe Directions
1st For the filling, the chicken breast fillets in hot oil, letting them brown, remove and cool slightly.
2nd Finely chop the apricots. Spring onions, wash, pat dry and cut into 1cm wide rings. Remove the onion, chop finely and fry in cooking oil.
3rd Finely dice the chicken breast and fraîche, onion, apricots, green onions, cream, egg yolks, lemon zest and thyme mix, season with salt and cayenne pepper, slightly sharp.
4th For the almond sauce, melt the butter in a saucepan. The flour and ground almonds in it fry golden brown. Now pour in, stirring the milk gradually and let the sauce simmer for 10 minutes. Season with salt, pepper and lemon juice.
5th The electric oven to 200 degrees. A casserole dish with half the butter grease.
6th The bottom of the mold cover with some sauce and then place a layer of lasagna sheets. Now alternately layering in each of some filling, sauce and lasagna sheets into the mold. The last complete lasagna pasta with sauce and remaining leaves. Sprinkle with cheese and top with remaining butter in small pieces.