Chicken Recipes

CHICKEN LASAGNE

Based on the Italian beef lasagne, this is an excellent dish for entertaining guests of all ages. Serve simply with a green salad.

INGREDIENTS
2 tablespoons olive oil
2 pounds ground chicken
1 1/2 cups rindless lean bacon strips, chopped
2 garlic cloves, crushed
1 pound leeks, sliced
1 1/4 cups carrots, diced
2 tablespoons tomato paste
2 cups homemade/canned chicken stock
12 sheets (no need to pre-cook) green lasagne
For the cheese sauce
4 tablespoons butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup grated aged
Cheddar cheese
1/4 teaspoon dry English mustard
salt and black pepper

SERVES 4

1. Heat the oil in a large flame proof casserole and brown the ground chicken and bacon briskly, separating the pieces with a wooden spoon. Add the crushed garlic cloves, sliced leeks and diced carrots and cook for about 5 minutes until softened. Add the tomato paste, stock and seasoning. Bring to a boil, cover and simmer for 30 minutes.

2. To make the sauce, melt the butter in a saucepan, add the flour and gradually blend in the milk, stirring until smooth. Bring to a boil, stirring all the time, until thickened and simmer for several minutes. Add half the grated cheese and the mustard, and season to taste.

3. Preheat the oven to 375°F Layer the chicken mixture, lasagne and half the cheese sauce in a 10-cup ovenproof dish, starting and finishing with a layer of chicken.

4. Pour the remaining half of the cheese sauce over the top to cover, sprinkle on the remaining cheese and bake in the preheated oven for 1 hour, or until bubbling and lightly browned on top.