2 chicken breasts, bone and skin on.
15 ml olive oil.
1 punnet 150gr button mushrooms, chopped.
1 red pepper, finely chopped.
1 yellow pepper, finely chopped.
1 teaspoon dried herbs.
Salt and black pepper.
5 tablespoons butter.
4 tablespoons flour.
4 cups milk.
Salt and black pepper.
4 – 6 lasagna pasta sheets.
½ cup grated Parmesan.
Fresh basil to serve
Cover the chicken breasts in water and boil until done.
Remove skin and bone, cut into small chunks.
In a wok heat the olive oil and saute the mushrooms and peppers. Season with dried herbs and salt & pepper.
In a saucepan, heat the butter until melted. Remove from heat, add the flour and whisk through. Add half the milk, whisk until combined.
Return the pot to the stove, whisking until the white sauce thickens. Add the rest of the milk, whisk until the sauce thickens and boils. Remove from heat and season.
Combine all the elements of the dish together, the cooked chicken breasts, sauteed mushrooms and bechamel sauce. Mix well.
Layer your oven safe dish with pasta sheets, chicken filling, pasta sheets, chicken filling and lastly, top with grated Parmesan.
Bake for 30 – 40 minutes at 350 F/ 180 C.