yeah can we say ridiculous?
cause that is what these are. like ridiculously good.
just everything. everything about these was really good.
even as leftovers. gooooood!
i tried a different recipe for chicken pasta roll ups and they just weren’t as good. so I was hesitant to try another recipe as they do require an extra step with the lasagna noodles and rolling them up. well and let’s be real…this recipe requires a list of ingredients and steps….
but trust me friends this recipe will not disappoint. i think the use of goat cheese versus standard ricotta makes it so much better….and that is what America’s Test Kitchen stated in their write-up about this recipe. i enjoy reading how and why America’s Test Kitchen come up with their recipe.
- Chicken and Sauce
- 1 pound boneless, skinless chicken breasts
- 2 1/2 cups chicken broth
- 4 Tablespoons butter
- 1 medium onion finely chopped
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 bay leaves
- 1/2 teaspoon ground nutmeg
- 1/2 cup Parmesan cheese, grated
- 2 Tablespoons fresh basil, chopped
- Filling and Noodles
- 10 ounces goat cheese
- 1 1/2 cups mozzarella cheese, grated
- 1 cup Parmesan cheese, grated
- 1 large egg, lightly beaten
- 1 teaspoon lemon zest plus
- 1 Tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 cup fresh basil, chopped
- no-boil lasagna noodles
- For the Chicken & Sauce:
- Adjust oven rack to the middle position and heat over to 350 degrees. Combine chicken and broth in large saucepan, cover and simmer over medium heat until cooked….reaching internal temperature of 160 degrees.
- Remove chicken from pot and pour liquid into measuring glass. Let chicken cool slightly, then shred.
- To the same saucepan add butter and melt over medium heat. Add onion and cook until softened about 5-7 minutes. Stir in garlic and cook until fragrant about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in white win and simmer until nearly evaporated about 30 seconds.
- Gradually whisk in reserved broth (2 ½ cups) and cream. Stir in bay leaves and nutmeg and simmer, whisking often, until sauce is thickened about 10 minutes. Remove from heat and remove bay leaves. Whisk in Parmesan and basil and season with salt. Cover sauce to keep warm.
- For the Filling and Noodles:
- In large bowl combine goat cheese, mozzarella, ½ cup Parmesan, egg, lemon zest, lemon juice, garlic and ½ teaspoon salt. Gradually stir ½ cup of sauce into cheese mixture, then fold in shredded chicken and ½ cup basil; set aside.
- Pour 1 inch of boiling water into a 9x13 baking dish. Slip noodles into water, one at a time. Let noodles soak until soft, about 5 minutes, separating noodles with tip of knife to prevent sticking. Remove noodles from water and place in single layer on a clean kitchen towel. Discard water from the baking dish.
- Spread about 1 cup sauce over the bottom of 9x13 baking dish. Mound ¼ cup of chicken-cheese mixture evenly over each noodle and roll up into tidy log. Lay seam side down in baking dish. Spoon remaining sauce evenly over noodles.
- Cover dish with aluminum foil that has been sprayed with non-stick spray. Bake for 25-30 minutes or until edges are bubbling.
- Sprinkle with remaining Parmesan cheese and fresh basil and Serve.
- (the assembled roll-ups can be refrigerated for up to 1 day. Just cover with plastic wrap and place in refrigerator. When ready to bake remove plastic wrap. Cover with the sprayed foil and increase baking time to 45-55 minutes)
recipe adapted from The Best of America’s Test Kitchen’s 2012
Hubby Food Rating 8.2