SUN-DRIED TOMATO AND CHICKEN LASAGNE
Beautiful flavours - I have also made the chicken part of the recipe and served with linguine/spagetti as an eaiser twist. We have also substituted the chicken breasts with thigh fillets, minced chicken and even turkey!
Provided by The Normans
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the chicken. Add garlic and saute for 2 minutes. Add sour cream, pesto and basil. Warm through. Build the lasagne in the following order. Lasagne sheet, chicken mixture, lasagnesheet, chicken mixture, fresh tomato, lasagne sheet, ricotta, grated cheese. Bake until lasagne sheets are cooked and cheese has metled. Yum!
Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 9.8, Cholesterol 145.5, Sodium 173.2, Carbohydrate 7.8, Fiber 0.8, Sugar 1.8, Protein 42.3
CHICKEN AND SUN-DRIED TOMATO SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, main course
Time 10m
Yield Four sandwiches
Number Of Ingredients 5
Steps:
- Split the french rolls or bread slices in half, sandwich fashion.
- Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY
Here's what you need: large beefsteak tomatoes, olive oil, McCormick® Savoury Spice Blend, kosher salt, whole milk ricotta cheese, large eggs, lasagna noodles, shredded chicken, shredded mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
- In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
- Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
- Remove the gratin from the oven.
- Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
- Remove from the oven and let cool for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
ALFREDO CHICKEN LASAGNA
Alfredo chicken and spinach come together to make this different spin on lasagna.
Provided by Hollinhead77
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
- Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
- Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g
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