Chicken Lasagna with Provolone Cheese and Olives
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 3 shallots (finely chopped)
- 2 sticks Celery
- 2 carrots
- 200 grams brown button Mushroom
- 2 Tbsps vegetable oil
- 80 milliliters white wine
- 200 milliliters Chicken broth
- 400 grams crushed Tomatoes (canned)
- 250 milliliters Whipped cream
- 1 tsp cornstarch
- 1 Tbsp marjoram
- 1 Tbsp thyme
- 1 Tbsp balsamic vinegar
- 150 grams Provolone cheese
- 200 grams pickled in herbs Olives (stoned)
- 300 grams Lasagne noodle
- salt
- freshly ground peppers
- vegetable oil (for lasagna pan)
Preparation steps
Rinse chicken breast, pat dry and cut into thin strips.
Rinse, peel and dice celery and carrots.
Wipe mushrooms with a damp paper towel, trim and cut into slices.
Heat 1 tablespoon oil in a pan and sauté shallots and chicken breast. Add mushrooms, sauté together, then add white wine. Remove from pan and sauté celery and carrots in remaining oil, pour in tomatoes, cream and stock. Add meat and mushrooms and boil again. Add herbs and starch and season with salt, pepper and vinegar.
Grate Provolone cheese and grease lasagna pan.
Place some tomato and chicken stew on the bottom of the pan and sprinkle some olives on top. Then layer with some lasagna sheets and some provolone and continue layering until all ingredients have been used up. Complete with cheese layer. Bake in preheated oven at 180°C (approximately 350°F) for about 40-50 minutes. Remove from oven and serve.
