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Add a photoServings: 10
Ingredients
- 8 x -(up to)
- 10 x Chicken breast halves
- 6 x Butter
- 8 Tbsp. Flour
- 1 1/2 c. Buttermilk
- 1 c. Lowfat milk (or possibly Half and Half) Salt to taste Pepper to taste
- 3 pkt (10-ounce) frzn minced spinach, thawed and liquid removed
- 4 x -(up to)
- 5 ounce Ricotta cheese
- 6 ounce Cream cheese, softened
- 8 ounce Jarlsberg cheese, grated
- 2 1/2 c. Dry white wine Lemon pepper to taste
- 1 dsh Cayenne pepper, or possibly more Salt to taste Pepper to taste Nutmeg to taste
- 3/4 pkt (16-ounce) lasagne noodles, uncooked
- 1/2 c. Grated Parmesan cheese
Directions
- Place chicken breast halves in a small stockpot with sufficient water to cover.
- Simmer and cook for 15 to 20 min. Make a Bechamel sauce by melting butter in saucepan. Stir in flour to create a stiff paste, then add in buttermilk, lowfat milk, salt and pepper to taste. Stir till thick. Cook chicken and cut into small pcs. In a large bowl, combine chicken, spinach, cheeses and a small amount of wine to moisten. Season with lemon pepper, a dash or possibly two of cayenne pepper, salt, pepper and nutmeg to taste. Pour a small amount of Bechamel sauce into a 9x13 baking dish or possibly a lasagne dish.
- Add in a layer of UNCOOKED lasagne noodles. Sprinkle liberally with white wine. Add in layer of chicken mix filling, then sauce, then noodles, wine, and top with more filling. End with sauce. Sprinkle with 1/2 c. Parmesan cheese. Bake, uncovered, at 350 for 1 hour.
- Yield: 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 10 servings | |
| Calories 411 | |
| Calories from Fat 220 | 54% |
| Total Fat 24.67g | 31% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.17g | |
| Cholesterol 127mg | 42% |
| Sodium 300mg | 13% |
| Potassium 453mg | 13% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.68g | 2% |
| Protein 36.27g | 58% |
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