Lemon Chicken Lasagna Recipes

LEMON CHICKEN LASAGNA

Steps:

• heat oven to 350.
• Lightly coat 2 qt square baking dish with spray and set aside.
• In pan combine alfredo sauce and capers.
• Bring to boil over medium heat; stir occasionally.
• Spoon 1/3 cup of sauce into dish.
• Top with 2 noodles.
• In bowl stir together ricotta, 1 cup of fontino cheese, and 1 tsp lemon peel.
• Spoon half the cheese mixture over noodles.
• Sprinkle with 2 tbsp Parmesan.
• Top with half the chicken.
• Spoon half the remaining sauce over chicken.
• Top with 2 more noodles, remaining ricotta mixture and remaining chicken.
• Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. Cover with foil.
• Bake 40 minutes.
• Let stand, covered on wire rack 20 minutes.
• Sprinkle with the last of the lemon peel.

SKILLET CHICKEN LASAGNA

Steps:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

LEMON CHICKEN

Steps:

• In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
• Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
• In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
• Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.
• Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees in the deepest part of the thigh when done. Serve warm or at room temperature.