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CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 10 Servings

INGREDIENTS

8 up to
10 Chicken breast halves
6 Butter
8 T Flour
1 1/2 c Buttermilk
1 c Milk, or Half and Half
Salt to taste
Pepper to taste
3 10-oz frozen chopped
spinach thawed and
drained
4 up to
5 oz Ricotta cheese
6 oz Cream cheese, softened
8 oz Jarlsberg cheese, grated
2 1/2 c Dry white wine
Lemon pepper to taste
1 ds Cayenne pepper, or more
Salt to taste
Pepper to taste
Nutmeg to taste
3/4 16-oz lasagne noodles
uncooked
1/2 c Grated Parmesan cheese

INSTRUCTIONS

Place chicken breast halves in a small stockpot with enough water to
cover. Simmer and cook for 15 to 20 minutes. Make a Bchamel sauce by
melting butter in saucepan. Stir in flour to form a stiff paste, then
add buttermilk, milk, salt and pepper to taste. Stir until thick.  Cook
chicken and cut into small pieces. In a large bowl, combine  chicken,
spinach, cheeses and a small amount of wine to moisten.  Season with
lemon pepper, a dash or two of cayenne pepper, salt,  pepper and nutmeg
to taste. Pour a small amount of Bechamel sauce  into a 9x13 baking
dish or a lasagne dish. Add a layer of UNCOOKED  lasagne noodles.
Sprinkle liberally with white wine. Add layer of  chicken mixture
filling, then sauce, then noodles, wine, and top with  more filling.
End with sauce. Sprinkle with 1/2 cup Parmesan cheese.  Bake,
uncovered, at 350ø for 1 hour. Yield: 10 to 12 servings.  MELINDA
MORSE  From <Traditions: A Taste of the Good Life>, by the Little Rock
(AR)  Junior League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 410
Calories From Fat: 191
Total Fat: 21.6g
Cholesterol: 84.6mg
Sodium: 3044.8mg
Potassium: 840.5mg
Carbohydrates: 16g
Fiber: 2.2g
Sugar: 6.7g
Protein: 28g


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