Chicken, Mushroom, and Polenta Lasagna Best Dishes

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Chicken, Mushroom, and Polenta Lasagna

"A delicious, healthy, and easy-to-bake lasagna that substitutes polenta for pasta, crowned with selfmade sauce!"

Ingredients :

6 big tomatoes, diced
6 huge tomatoes, pureed
6 cloves garlic, minced
1/2 cup chopped sparkling basil
1/four cup chopped fresh oregano
2 tablespoons honey
salt and pepper to flavor
10 cremini mushrooms (child bellas), sliced
1/four massive Vidalia onion, finely chopped
2 tablespoons olive oil
1 pound skinless, boneless hen breast halves - cubed
2 (16 ounce) tubes polenta, reduce into 1/4 inch thick slices
4 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 heat for forty five minutes, permitting to thicken. Stir in mushrooms and onions. Cook for 15 mins more.
Meanwhile, warmth the olive oil in a skillet over medium heat and partly cook the chicken on all aspects till not purple at the outside. Remove and set aside. In the equal skillet, sear the polenta portions inside the ultimate olive oil till the outsides are crispy.
Preheat oven to 375 degrees F (a hundred ninety levels C).
Cover the bottom of a casserole dish with half of of the polenta slices. Thinly unfold about half of the pesto over the polenta. Then cover the polenta with bird, tomato sauce and a 1/2-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chook, and sauce.
Bake in preheated oven for 25 mins. Remove, discover, and top with the remaining Mozzarella cheese. Return to oven, exposed, till cheese is melted, about five mins.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it flippantly, and make easy-up less difficult.

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