 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Something a little different. Great paired with a salad for a light meal. I cheat and buy roasted chicken from the store's deli. Ingredients:
8 lasagna noodles |
1/2 cup button mushroom, sliced |
8 ounces chicken breasts |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2/3 cup milk |
2/3 cup yellow cheese or 2/3 cup swiss cheese, grated |
salt and pepper |
Directions:
1. Fill a large saucepan 2/3 full with salted water and a bit of oil and bring to boil.
2. Add one noodle,wait 2 minutes,add another.Cook only a few at a time for 6-7 minutes each.
3. Remove cooked noodles and rinse in cold water after each one comes out-allow to drain.
4. Wash and slice mushrooms and slice chicken into thin strips.
5. Melt 1/2 of the butter in a small skillet and sautee mushrooms and chicken. (At this point,since I cheat,I add my already cooked chicken right before the mushrooms are finished.).
6. In a small saucepan,melt the rest of the butter and stir in flour and cook for one minute.
7. Remove the pan from the heat and add the milk gradually,stirring well and returning the pan to the heat between additions,to thicken sauce.
8. Beat the sauce well and cook for 3 minutes.
9. Pour the sauce into the skillet with the chicken mixture and add 1/2 of the cheese.
10. Mix well.
11. Season to taste.
12. Lay the lasagne noodles flat on a board and divide chicken mixture equally between them.
13. Spread chicken mixture evenly over each noodle and roll up lengthwise jellyroll style.
14. Put the rolls in an oven proof dish seam side down.
15. Sprinkle with remaining cheese and broil under a pre-heated moderate broiler until the cheese is bubbly and golden brown.
|
|