Chicken A La King Lasagne
Served with Nederburg
Winemaster’s Reserve Cabernet Sauvignon
Serves: 4 to 6
Ingredients:
15ml (1 Tbsp) butter,
melted
1 small onion, chopped
1 small green pepper,
chopped
1 small red pepper,
chopped
3- 4 chicken breasts, cut
into strips
250g mushrooms, cleaned
and sliced
150ml fresh cream
150ml full cream milk
10ml (2 tsp) chicken
stock powder / 1 chicken stock cube
15ml (1 Tbsp) fresh
parsley, chopped
1 packet lasagna sheets
30ml (2 Tbsp) Gouda
cheese, for sprinkling
30ml (2 Tbsp)
Mozzarella cheese, for sprinkling
Method:
1. In a saucepan, heat butter and sauté onion until translucent.
2. Add the chopped peppers and continue cooking for another 2
minutes.
3. Add chicken breasts, mushrooms and continue to cook stirring continuously
for another 2 minutes.
4. Add cream, milk and stock.
Stir until blended and allow to cook for a further minute. Add parsley.
5. Pre-cook lasagna sheets according to the instructions on the
packet.
6. Grease six ramekins with butter.
7. Cut each lasagna sheet in half to form a square and place one square
at the bottom of a greased ramekin.
8. Layer with cooked chicken followed with another lasagna sheet square
then the chicken mixture.
9. Sprinkle with a combination of Gouda and Mozzarella cheese.
10. Set aside for about 30 minutes.
11. Bake in a pre-heated oven for 30 minutes. Allow to cool down for 10 minutes before
serving.
12. Serve with Nederburg Winemaster’s Reserve Cabernet Sauvignon.
For more mouthwatering
recipes that you can pair with your favourite Nederburg wine, purchase the fabulous Nederburg four-pack at your nearest retail for R300
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