12
Dec
13

fried chicken lasagne

Something like chicken and noodles or pasta was in my mind to cook, with gravy, so…….

The  chicken cutlets were used to make a lasagne with them.

I’m pretty much at a loss as to what to do with chicken breast.

I would rather have thighs and legs, but a good cook will make the best of what he/she has available.

Usually most packaged chicken breast now a days are very large and thick.

These I sliced horizontally to thin pieces rather than pound them.

I was able to get up to three fillets from a single breast.

Flour mixed with salt and pepper and spent grains was used to coat the breast and then fried in a small amount of oil  as necessary.

Place on a paper towel ready for assembly.

IMG_4103Chopped brocolli, grated cheese, a combo of parmigiana and Romano was used.

Not shown was gravy that I made from the drippings in the fry pan that was used to fry the chicken.

The pre-fab  lasagne noodles were on the shelve, I was going to make fresh pasta wide noodles but these would speed up the process.

They remind me of the corrugated fiberglass panels that you get (or used to get) from the home supply center.

They are thin gauge and don’t require cooking.

IMG_4104

basically  layered  chicken, broccoli and cheese, both with gravy added between the noodles.

IMG_4105

Three noodle panels per layer fit in the dish

IMG_4107

The instructions call for covering the dish with foil and bake at about 350-375 degrees then uncovering the dish and continue baking.

IMG_4108

IMG_4109

IMG_4111

Water was added to the pan because the dish was dry and returned to bake again.

IMG_4112

IMG_4113The next time I would used regular lasagne noodles or make my own, the noodles used here are very thin.

Lasagne is always good leftover and provided several meals.

All n’ all, a good use for chicken breast.

Other possibilities would be cubing the breast and combining with elbow macaroni and the broccoli and cheese with gravy and bake in a casserole.


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