Try this yummy pesto chicken lasagna. It has no noodles but polenta instead. Your family will love this delicious version of the classic.
Ingredients
• 6 large sized tomatoes, diced
• 6 large sized tomatoes, pureed
• 6 cloves minced garlic
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh oregano, chopped
• 2 tbsp honey
• Salt, to taste
• ground black pepper, to taste
• 10 fresh cremini mushrooms, sliced
• 1/4 of a large Vidalia onion, diced
• 2 tbsp extra virgin olive oil
• 1 lb chicken breast - cubed
• 2 (16 oz) packages polenta, cut into 1/4 inch thick slices
• 4 oz pesto
• 1 cup Mozzarella cheese, shredded
Directions
• Preheat oven to 375 degrees.
• In a medium sized saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, and honey. Add salt, and ground pepper to taste. Cook over medium heat for 45 minutes, sauce will thicken.
• Add in mushrooms and onions and mix well. Cook for an additional 15 minutes.
• Heat the olive oil in a large skillet over medium heat and cook the chicken slightly on all sides until no longer pink on the outside, set aside in a separate bowl. Using the same skillet, sear both sides of the polenta pieces in the remaining olive oil until the outsides are crispy.
• Place half of the polenta slices on the bottom of the 9×13 glass baking dish. Spread a thin layer of the pesto (about half) over the polenta.
• Cover the polenta with a layer of chicken, the tomato sauce mixture and a half-cup of the Mozzarella. Repeat the layers of polenta, pesto, chicken, and sauce mix.
• Cover with aluminum foil and bake for 25 minutes. Remove from oven, and top with the remaining Mozzarella cheese. Return to oven, this time uncovered, for about 5 minutes or until cheese is melted.
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