意大利肉酱千层面 (Chicken Lasagna)

Famous Chicken Lasagna served with bechamel and Napolitaine sauce accompanied with Basil pesto. The main dish for tonight dinner.

Ingredients (Pax: 2):

• 2 Chicken Breast
• 4 cloves Garlic
• 2 Onion
• 50g Butter
• 500ml Milk
• 100ml Cream
• Mozzarella Cheese
• 2 tbsp Olive Oil
• 1tsp Nutmeg
• Salt
• Pepper

A. PREPARE THE CHICKEN TOMATO SAUCE

1. Remove the fat and nerves from the chicken breast and cut it in small pieces.

2. Cook the chicken in olive oil until golden brown then add the slice garlic and onions and cook them a bit, add the tomato coulis and cook it for 10 min.

3. Finally add the basil leaf, season and taste.

B. MAKE THE BECHAMEL

1. Melt the butter in a sauce pan and add in the flour (same amount), cook it for 2 min.

2. Add the Milk into the Roux (flour + butter), stir in seasoning and nutmeg. Whisk the mixture on the top of the fire until thick.

3. When is cook, add the mozzarella and a bit of cream.

C. MAKE THE LASAGNA

1. Pour a thin layer of tomato coulis into a cake mold. Top with a layer of lasagna pasta placed side-by-side. Add a layer of chicken sauce; sprinkle some of the mozzarella cheese over chicken. Top with a layer of white sauce (bechamel). Add another layer of lasagna, more tomato sauce, another layer of chicken sauce, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna

2. Sprinkle chicken lasagna with the grated mozzarella cheese. Bake chicken lasagna at 160°C for 25 to 35 minutes, or until browned and bubbly.

* Presentation

Put a portion of Lasagna on the top of the plate. Can use extra bechamel, add some milk and chop basil as a sauce.

Decorate with chervil.