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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Chicken and Goat Cheese Lasagna Rolls

September 23, 2019

 

 

 

 

 

 

 

 

 

Happy Monday friends! I have a recipe that requires a little patience but not a lot of effort. The chicken breast is "ground" in the food processor and spread thinly onto the pasta sheets, followed by a delicious tangy goat cheese mixture. This is topped with purple onion and lots of Parmesan for good measure. A little fresh parsley is never a bad idea and this is a delicious meal! If you are not a fan of the acquired taste of goat cheese, you can substitute it for the equally pleasant tangy cream cheese and your results will be just as delicious. I hope you like it. Enjoy!

 

Chicken and Goat Cheese Lasagna Rolls

Makes 18 Rolls

 

 

Ingredients:

 

Oil

1 16-oz box lasagna pasta (18 sheets)

9 oz frozen spinach, thawed

3 large boneless, skinless chicken breasts, cubed

1 1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon onion powder

1/2 teaspoon granulated garlic (or garlic powder)

8 oz goat cheese (may also use cream cheese)

1 cup mayonnaise, plus more for brushing top

1 purple onion, finely diced

1/2 cup grated Parmesan cheese

Parsley, for garnish

 

 

 

Directions:

 

1. Preheat oven to 350 degrees F. Lightly oil a 9 X 9 inch baking dish on the bottom and all sides; set aside. Set a large pot of water to boil; once boiling, add a large pinch of salt and add pasta to cook. 

 

2. Wrap the thawed spinach into a cheesecloth or lint-free kitchen towel, and squeeze hard to remove as much liquid as possible. Set aside.

 

3. Place the chicken breast into a food processor with the salt, black pepper, onion powder and granulated garlic. Pulse until fully ground and no large lumps remain (this may take a few minutes; stop and scrape sides as needed). Remove and set aside. Without cleaning the food processor, add the goat cheese, mayonnaise and the spinach and pulse until pureed and well combined. 

 

4. Remove the pasta from the water and pat dry front and back with a paper towel. Place on a clean working surface. Smear a little of the ground chicken on each sheet of pasta. Spread a little of the goat cheese mixture over the chicken, then sprinkle with the diced onion. 

 

5. Roll up the pasta sheets and place into the oiled baking dish. Brush the top with a little extra mayonnaise, then sprinkle with grated Parmesan cheese.  Bake for 35 minutes. Then place the dish under your broiler and broil for about 5 minutes (watch it carefully so it doesn't start smoking!) until lightly golden brown and crisped on top. Remove from oven and garnish with fresh parsley leaves. Enjoy.

 

 

 

 

 

 

All content is my own unless otherwise stated.

 

 

 

 

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