Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 2 garlic cloves, crushed

  3. Grated rind and juice of 1 lemon

  4. 2 chicken breast fillets

  5. 4 fresh lasagne sheets, each cut into 3 pieces

  6. 300g broccoli florets

  7. 1 punnet grape tomatoes

  8. 210g tub bocconcini, sliced

  9. Basil leaves, to serve

Instructions Jump to Ingredients ↑

  1. Combine oil, garlic, lemon rind and juice in a shallow bowl. Split each chicken breast into four thin schnitzels. Add chicken to lemon mixture and turn to coat. Cover and refrigerate for 15 minutes to marinate.

  2. Cook lasagne in a large pan of boiling, salted water according to packet directions. Drain and place flat on a piece of baking paper.

  3. Heat a non-stick frying pan on medium. Cook chicken for 3 minutes each side, until brown. Add broccoli and 1/2 cup water and cook for 3 minutes, until just tender. Add tomatoes, season to taste and cook for another minute.

  4. Preheat an oven grill on high. Place a piece of lasagne on each of four serving plates. Top with a piece of chicken and a little broccoli mixture. Repeat layers once more, finishing with a piece of lasagne. Top with bocconcini and grill for 2 minutes, until cheese is soft and bubbling. Serve topped with basil leaves.


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