Latest Menu Blend Chicken, Mushroom, and Polenta Lasagna

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Chicken, Mushroom, and Polenta Lasagna

"A scrumptious, wholesome, and easy-to-bake lasagna that substitutes polenta for pasta, topped with home made sauce!"

Ingredients :

6 massive tomatoes, diced
6 large tomatoes, pureed
6 cloves garlic, minced
half cup chopped clean basil
1/4 cup chopped sparkling oregano
2 tablespoons honey
salt and pepper to taste
10 cremini mushrooms (child bellas), sliced
1/4 large Vidalia onion, finely chopped
2 tablespoons olive oil
1 pound skinless, boneless fowl breast halves - cubed
2 (16 ounce) tubes polenta, reduce into 1/four inch thick slices
four oz. Pesto sauce
1 cup shredded Mozzarella cheese

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H

In a saucepan, integrate diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium warmth for forty five mins, allowing to thicken. Stir in mushrooms and onions. Cook for 15 mins extra.
Meanwhile, warmness the olive oil in a skillet over medium warmness and in part prepare dinner the chook on all aspects until no longer purple on the outside. Remove and set aside. In the same skillet, sear the polenta pieces inside the closing olive oil until the outsides are crispy.
Preheat oven to 375 levels F (190 degrees C).
Cover the bottom of a casserole dish with 1/2 of the polenta slices. Thinly unfold about half of the pesto over the polenta. Then cover the polenta with chicken, tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chicken, and sauce.
Bake in preheated oven for 25 minutes. Remove, uncover, and top with the last Mozzarella cheese. Return to oven, exposed, till cheese is melted, about five mins.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it frivolously, and make smooth-up easier.

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