Chicken Lasagna with Provolone Cheese and Olives

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Chicken Lasagna with Provolone Cheese and Olives
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
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)
How healthy are the main ingredients?
Chicken breastTomatoWhipped creamOliveCelerymarjoram

Preparation steps

1.

Rinse chicken breast, pat dry and cut into thin strips.

2.

Rinse, peel and dice celery and carrots.

3.

Wipe mushrooms with a damp paper towel, trim and cut into slices.

4.

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.

5.

Grate Provolone cheese and grease lasagna pan.

6.

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.