Chicken, Mushroom, and Polenta Lasagna

Name: Chicken, Mushroom, and Polenta Lasagna
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 10 cremini mushrooms (baby bellas), sliced; 118 milliliters chopped fresh basil; 6 cloves garlic, minced; 2 Tbsps honey; 2 Tbsps olive oil; 59 milliliters chopped fresh oregano; 113 grams pesto sauce; 907 grams polenta, cut into 1/4 inch thick slices; 4 servings salt and pepper to taste; 237 milliliters shredded Mozzarella cheese; 454 grams skinless, boneless chicken breast halves - cubed; 6 larges tomatoes, pureed; 0 larges Vidalia onion, finely chopped

The recipe Chicken, Mushroom, and Polenta Lasagnan is ready in about 2 hours and is definitely an amazing gluten free option for lovers of Mediterranean food. One serving contains 1324 calories, 55g of protein, and 30g of fat. For $5.17 per serving, you get a main course that serves 4. If you have polenta, pesto sauce, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.

Ingredients you will need

Mushrooms

Tomato

Oregano

Garlic

Onion

Pepper

Basil

Honey

Salt

Equipment you will use

Sauce Pan

Meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Remove and set aside. In the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.

Ingredients you will need

Olive Oil

Polenta

Equipment you will use

Frying Pan

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread 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.

Ingredients you will need

Mozzarella

Tomato Sauce

Whole Chicken

Polenta

Sauce

Pesto

Equipment you will use

Casserole Dish

Bake in preheated oven for 25 minutes.

Equipment you will use

Oven

Remove, uncover, and top with the remaining Mozzarella cheese. Return to oven, uncovered, until cheese is melted, about 5 minutes.

Ingredients you will need

Mozzarella

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

cremini mushrooms (baby bellas), sliced 118milliliters

chopped fresh basil 6cloves

garlic, minced 2Tbsps

honey 2Tbsps

olive oil 59milliliters

chopped fresh oregano 113grams

pesto sauce 907grams

polenta, cut into 1/4 inch thick slices 4servings

salt and pepper to taste 237milliliters

shredded Mozzarella cheese 454grams

skinless, boneless chicken breast halves - cubed 6larges

tomatoes, pureed 0larges

Vidalia onion, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Felsina Berardenga Chianti Classico ( Half-bottle). It has 4.2 out of 5 stars and a bottle costs about 13 dollars.