Tuesday, January 22, 2013

chicken lasagna roll-ups

This weekend I was craving both a cheesy heavy lasagna and a lighter chicken cacciatore. Conflicted and bored (as football was on....ew) I decided to tinker around in the kitchen. The result turned out to be amazing (as shown by the fact that T almost demolished all of these by himself). A perfect combination of the two cravings, the end result mimics cannelloni or enchiladas as it wraps around the tasty filling of tender shredded chicken in a tomato sauce.

Ingredients (for 12 roll-ups):
3 tbs olive oil
1 lb boneless skinless chicken breast
1 onion, diced
4 cloves garlic, minced
1 tbs dried parsley
1 tbs dried oregano
1 tbs dried basil
28 oz crushed tomatoes
6 oz tomato paste
1 cup chicken stock
1 lb lasagna
2 cups shredded sharp cheddar cheese

1. In a large pot, coat the bottom in a layer of olive oil and heat over med-high. Add chicken (I added frozen as I was too lazy and hungry to wait for it to thaw...so if your chicken is raw and not frozen, adjust cooking time appropriately). Sprinkle with salt and pepper, cover and let cook on med-high for 5 minutes.

2. Flip chicken, salt & pepper again, cover & cook again for another 5 minutes.

3. Uncover chicken, add the diced onion along with 1 tbs olive oil, lower heat to medium, cover and let cook for 3 minutes.


4. Stir, add minced garlic, cover and cook again for 3 minutes.

5. Add dried herbs and stir to coat.

6. Pour in crushed tomatoes, tomato paste, one cup of water, and chicken stock.

7. Submerge all chicken bits, stir to mix, and bring to a low boil. Cover, reduce heat to medium-high medium, and cook for 10 minutes.

8. Stir, cover, lower heat to medium-low low and cook for an additional 10 minutes.

9. Stir, cover, lower heat further to low and cook for 40 more minutes, stirring once halfway through.

10. Uncover and cook for an additional 7 minutes on medium to thicken. Preheat oven to 375F and cook lasagna.

11. Transfer mixture to a food processor and process to create almost the same consistency of a sauce.

12. Lightly butter a baking pan. Lay a piece of lasagna out, dust with shredded cheddar, spoon some of the chicken mixture on top, flatten with spoon, and carefully roll-up one by one. 


13. Top with a bit of chicken mixture.

14. Top with sprinkling of cheddar cheese.

15. Cover with tin foil and pop in preheated oven for 20 minutes.

16. Remove foil and cook for an additional 15 minutes.

Let cool for 3 minutes before attempting to transfer to your plate (to solidify the wrap and to avoid burning your entire mouth with the lava-sauce)!
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