| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
10 |
Servings |
INGREDIENTS
| 8 |
|
-(up to) |
| 10 |
|
Chicken breast halves |
| 6 |
|
Butter |
| 8 |
tb |
Flour |
| 1 1/2 |
c |
Buttermilk |
| 1 |
c |
Milk (or Half and Half) |
|
|
Salt to taste |
|
|
Pepper to taste |
| 3 |
pk |
(10-oz) frozen chopped spinach; thawed and drained (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 |
pk |
(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 B.chamel 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 350° 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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