Thursday, October 14, 2010

Chicken Mushroom and Polenta Lasagna Recipe

Try this delicious chicken pesto lasagna. He has no noodles, but the polenta. Your family will love this delicious version of the classic.
• 6 large size tomatoes, diced
• 6 large size tomatoes, pureed
• 6 garlic cloves, finely chopped
• 1 / 2 cup fresh basil, chopped
• 1 / 4 cup fresh oregano, chopped
• 2 c. Tablespoon honey
• Salt to taste
• freshly ground black pepper to taste
• 10 cremini mushrooms fresh cut
• 1 / 4 of a large Vidalia onion, diced
• 2 c. Tablespoons olive oil
• £ 1 chicken breast - Dice
• 2 (16 ounce) packages polenta, sliced 1 / 4 inch thick
• Pesto 4 ounces
• 1 cup mozzarella cheese, grated
• Preheat oven to 375 degrees.
• In a medium saucepan, combine the diced tomatoes, tomato paste, garlic, basil, oregano and honey. Season with salt and pepper. Cook over medium heat for 45 minutes, sauce will thicken.
• Add the mushrooms and onions and mix well. Bake for 15 minutes.
• The olive oil in large skillet over medium heat and cook the chicken lightly on all sides until no longer pink outside, except in a separate bowl set. In the same pan, sear both sides of the pieces of polenta with the remaining olive oil until the outsides are crispy.
• Place half of polenta slices on the bottom of the bowl 9 x 13 glass baking. Apply a thin layer of pesto (about half) over the polenta.
• Cover the polenta with a layer of chicken, tomatoes and half a cup of mozzarella. Repeat layers of polenta, pesto, chicken, sauce and mix.
• With foil and bake for 25 minutes. from oven and brush with remaining mozzarella. Return to oven, this time uncovered, about 5 minutes, until cheese is melted.


Post a Comment