Chicken Lasagna with Formaela Cheese
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Bread Crumbs
  • 1 slice of stale bread
  • ½ cup parmigiano reggiano
  • 3 tbsp parsley
  • ½ tsp salt
For the Tomatoes
  • 400 gr. / 14 oz. cherry tomatoes, halved
  • 1 onion, coarsely chopped
  • About 10 basil leaves, chopped
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • 1 tbsp sugar
  • Salt and pepper
  • Olive oil for sautéing
For the Sauce Mornay
  • 500 ml / 1 pint milk
  • 30 gr. / 1 oz. butter
  • 4 tbsp corn starch dissolved in 3 tbsp water
  • ½ cup yellow cheese, grated
  • ½ cup formaela cheese, grated (if you cannot find formaela, use any sharp white cheese like cheddar)
  • 1 egg
  • Salt (careful because you have added cheese as well)
  • Pepper
  • ½ tsp of nutmeg
For the Chicken
  • 4 halved breasts
  • Salt and pepper
  • ½ cup of formaela cheese or any other sharp white cheese
Instructions/ Εκτέλεση
For the Herbed Bread Crumbs
  1. Put all ingredients in a blender and blend until they become crumbles.
For the Tomatoes
  1. In a skillet pour about three tbsp of olive oil in high heat.
  2. Throw the onion and sauté until it starts to soften.
  3. Add the tomatoes, basil leaves, dried basil, thyme, sugar, salt and pepper.
  4. Sauté for about two minutes, remove and put aside.
  5. At this point, preheat oven to 200° C / 400° F.
For the Sauce Mornay
  1. In a deep pot pour the milk, the butter, the nutmeg, salt and pepper in medium heat.
  2. Once starts to bubble throe the dissolved corn starch and whisk until the sauce thickens.
  3. Remove from fire add the egg and continue to whisk.
  4. Lower heat to low and bring the pot back to fire.
  5. Add both cheese and continue to whisk until it has melted completely.
  6. Set aside.
For the Breasts
  1. Cut the breasts in even thinner fillets.
  2. Salt and pepper them.
  3. In a skillet add couple of tbsp of olive oil and brown them in medium/high heat from both sides in batches.
  1. Take a glass pan of about 40cmX 20cm / 16 in. X 8 in.
  2. Pour couple of tbsp. of the Mornay sauce on its bottom.
  3. Place four of the fillets on top.
  4. Throw the sautéed tomatoes and on top of them sprinkle the formaela cheese.
  5. Cover with the rest four chicken fillets and pour on top of them the Mornay sauce to cover them.
  6. Sprinkle the herbed bread crumbs and put in the oven for about half an hour or until the surface takes a beautiful golden color.
  7. Remove from the oven, let it rest for about 10 minutes and then serve.
Recipe by Culinary Flavors at