June 03, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Dairy, Pasta, Lasagna, Canning/Preserving, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Father's Day, Game/Sports Day, Labor Day, Ladies Luncheon, Potluck, Sunday Dinner, Weeknight Meals, Oven Bake, Cooked Chicken or Beef, Cooked Chicken more
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"This recipe is great for using up leftover chicken. It came into being because I was late starting dinner. I looked in the fridge & the cupboard and came up with this tasty, very easy recipe. I used a ready made sauce - Classico Alfredo with Sun Dried Tomatoes. Feel free to use your own sauce. I like using fresh lasagna sheets but you may use the dry but pre-cook the sheete I was in such a hurry to serve that I didn't take any photos so all that I got was a shot of the remains."
Pre-heat oven to 350F.
Mix the egg, ricotta & garlic until well blended.
Add chicken, 1/2 parmesan cheese, 1/2 basil & the hot sauce.
Pour half of the Clssico sauce into an oven proof dish with edges. Place half of the mixture on the edge of a lasagna sheet, gentle roll.
Place 6 tooth picks, evenly spaced to hold the edge firmly in place.
Cut the roll into 6 even pieces.
Place them, tooth pick up, into the oven proof dish.
Repeat with second sheet.
Pour remaining sauce over the roll-ups.
Sprinkle with remaining parmesan & basil.
Cover & bake for 30 minutes.
Remove foil, continue baking a further 15 minutes or until golden.
Remove toothpicks & serve with a salad.
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