Chicken Lasagna

1 C Ricotta or cottage cheese
1 C shredded mozzarella
1 (16 oz.) jar roasted red peppers, drained, patted dry and diced
I egg
½ Tbsp. lemon juice
1 clove garlic, minced
½ tsp. dried oregano
½ tsp. dried basil
¾ tsp. salt
¼ tsp. pepper
1 Tbsp. olive oil
1 1/4 -boneless, skinless chicken breasts, cut into 1-inch chunks
1¼ -pound, skinless chicken thighs, cut into 1-inch chucks
(You can use all white meat if you prefer)
¾ C panko breadcrumbs
2 Tbsp. butter, melted


1. Heat oven to 400 degrees.
2.Coat an 8-by-11-inch baking pan with cooking spray.
3. In a medium bowl, mix together the cheeses, peppers, egg, lemon juice and spices. Set aside.
4. In a large skillet over medium-high, heat the oil. Add all of the chicken and cook, stirring occasionally, until lightly browned, about 6-8 minutes. It does not need to be cooked through. Transfer the chicken to prepared pan, pour the cheese mixture over the chicken, stirring gently to combine.
4. In a small bowl, mix together butter and panko. Sprinkle over the chicken and bake 20-25 minutes, or until the panko is browned and the chicken is cooked through.

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