WHOLE CLOVE GARLIC CHICKEN LASAGNA

Prep Time: 40 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs 10 mins | Yield: 4 Servings

Total comfort food, this Whole Clove Garlic Chicken Lasagna will be your new favorite! Made with amazing ingredients, you will not be disappointed with this at all! Try it now!

INGREDIENTS :

Chicken

• 1 1/4 c chicken stock
• 3 sprigs of fresh rosemary
• 3 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 40 cloves garlic, skin removed
• 3 tablespoons heavy cream
• 4 chicken breasts
• 2 teaspoons freshly grated lemon zest
• 1 1/2 c white wine
• Salt and freshly ground black pepper

Mushroom Layer

• 1 1/2 ounces dried porcini mushrooms, rehydrated in
• 2 tablespoons unsalted butter
• boiling water
• 2 tablespoons truffle oil
• 3 1/3 c cremini mushrooms sliced

Bechamel

• Nutmeg
• 1 c Parmesan
• 4 c milk
• 1/2 c butter

Lasagna

• Mushrooms
• 1 c Parmesan
• Bechamel
• 18 lasagna sheets

DIRECTIONS :

For the Chicken:

1. Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
2. Sprinkle salt and pepper over the chicken breasts, then rub each until fully coated.
3. Place a large oven-safe skillet on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.
4. Add the chicken into the hot skillet, then sear each side for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.
5. In the same skillet, add the rest of the butter and allow it to melt. Add the garlic cloves, then sauté for about a minute or until aromatic.
6. Pour in the wine, then scrape the bottom of the skillet to get the browned bits.
7. Add cream, flour, lemon zest, chicken stock, and rosemary. Stir everything until well blended.
8. Put the chicken back into the skillet and toss to coat. Cover the skillet with the lid, then place it in the preheated oven and bake for 30 minutes or until done. Remove from the oven.
9. Use two forks to shred the chicken into small pieces, then toss again until coated with the sauce.

For the Mushroom Layer:

1. Caramelized the mushrooms for a few minutes in melted butter with rehydrated porcini, seasoned with salt, pepper, and truffle oil.

For the Bechamel:

1. Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt.
2. Add flour, then whisk and cook for about a minute until it turns into a Roux.
3. Remove the pan from the heat, then gradually add the milk and whisk continuously until well blended. Allow the mixture to boil and become thick.
4. Add 1/2 of Parmesan cheese and nutmeg. Stir until well blended.

For the Lasagna:

1. Cover the bottom of a baking dish with sheets of lasagna.
2. Add some of the Bechamel over the lasagna sheets and spread it evenly.
3. Spread 1/3 of the chicken mixture on top, followed by more lasagna sheets.
4. Spread 1/2 of the mushrooms over the 2nd layer of the sheets followed by some of the Bechamel sauce. Repeat the process until everything is arranged in layers ending with the Bechamel sauce and cheese.
5. Place it in the preheated oven and bake the lasagna for about 30 minutes or until done.
6. Serve and enjoy!