Learn How to Make Mother’s Day Chicken Lasagna from a JPB Chef |  J.P.B. Chef

Learn How to Make Mother’s Day Chicken Lasagna from a JPB Chef | J.P.B. Chef

This Saturday Chef JPB (7) showed you how to make Chicken Lasagna. Housewife Lena Santos taught guests the recipe for Mother’s Day dinner. Check out the step by step below:

Recipe Ingredients:

  • noodles for lasagna
  • 1 kg chicken breast
  • 400 grams of mozzarella
  • 400 grams of chicken ham
  • 1 can of green corn
  • Olives to taste

Sauce Ingredients:

  • 1 tomato
  • 1 bulb
  • 1/2 pepper
  • 1/2 coriander
  • 200 grams of mayonnaise
  • 200 grams of sour cream
  • 800 ml prepared tomato sauce
  • 2 tablespoons butter

Chicken Seasoning Ingredients:

  • 1 tomato
  • 1 bulb
  • 1/2 pepper
  • 1/2 coriander
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 3 garlic cloves
  • salt to taste

Dough preparation method:

Cook pasta until al dente (do not overcook).

Sauce preparation method:

Place the chopped tomatoes, onions, peppers and cilantro into a blender. Add tomato sauce, mayonnaise, sour cream, margarine. Then mix everything and set aside.

How to cook chicken:

Boil chicken breast for about 30 minutes. While the meat is cooking, chop the tomatoes, onions, peppers, cilantro, and garlic and put them in the pot along with the paprika, cumin, and salt. Then add water until it boils. Take out the cooked chicken, let it cool and chop with your hands. Then add to fried vegetables. Add 2 cups of water and cook for 10 minutes. If you need to add more water, you can add more so the chicken doesn’t dry out.

Grease the pan with margarine and pour the sauce evenly. Then form layers of pasta, sauce, ham, cheese and boiled chicken.

When the last layer of chicken is laid out, add the sauce and finish with corn and olives to taste.

Bake in an oven preheated to 220 ° for an average of 40-45 minutes.

The recipe is for 8 people.

Learn How to Make Mother’s Day Lasagna from Chef JPB – Photo: TV Cabo Branco/Reproduction

VIDEO: View all Chef JPB recipes

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