Hunters Chicken Lasagne Slimming World Recipes

HUNTERS CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Take each chicken breast, wrap a bacon medallion around the middle and secure it with a cocktail stick
• Set the chicken aside, then add all of the remaining ingredients into the slow cooker and stir well
• Place the chicken on top and replace the lid. Cook on high for 2.5 - 3 hours (or low if you're leaving it on all day)
• When the time is up check that the chicken is cooked. Remove it from the slow cooker and set aside
• Blitz the sauce with a stick blender until smooth
• Place the cooked chicken in an ovenproof dish and remove the cocktail sticks
• Pour the sauce over the chicken breasts and top with cheese. Divide the cheese equally between all for chicken breasts
• Place under a hot grill until the cheese is melted and a nice golden colour
• Take each chicken breast, wrap a bacon medallion around the middle and secure it with a cocktail stick
• Set the chicken aside, then add all of the remaining ingredients into an oven-proof dish with a tight fitting lid
• Place the chicken on top and replace the lid. Cook for 1 hour at 180°C
• When the time is up check that the chicken is cooked. Remove it from the dish and set aside
• Blitz the sauce with a stick blender until smooth
• Place the cooked chicken in an ovenproof dish and remove the cocktail sticks
• Pour the sauce over the chicken breasts and top with cheese. Divide the cheese equally between all for chicken breasts
• Place under a hot grill until the cheese is melted and a nice golden colour

HUNTER'S CHICKEN LASAGNA

Steps:

• Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
• Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
• Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
• In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
• Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
• Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
• Fold the ends of the two noodles over the filling to create a lasagna 'pocket'. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
• Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
• Bake for about 15 minutes or until cheese is bubbly.

BBQ CHICKEN LASAGNE!

Steps:

• Heat oven to Gas Mark 6 or 180 degrees.
• Time to make the BBQ sauce! For this you will need to heat the oil in saucepan and add the onion. Cook over a gentle heat for 4-5 minutes, until softened. Add the chopped tomatoes, garlic cloves, brown sugar, malt vinegar, worcester sauce and tomatoe puree and mix.Bring to the boil and then reduce the heat and simmer for 20 – 30 minutes until thickened.
• Place all of the diced chicken into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can.
• Once they are cut and the meat is browned off add the BBQ sauce and diced vegetables to the chikcen and simmer for 20 minutes to let the chikcen absourb allt he flavours.
• When the BBQ chicken mixture is nearly cooked start the white sauce. To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
• To build the lasagne get a large oven proof dish. Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then BBQ sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish. Then pour over your white sauce, spreading so it covers the whole top of the lasagne. Then place the Leerdammer/Mozzarella over the white sauce.
• Place the lasagne in the middle of the oven and leave for 30-40 minutes.
• Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
• Now you are ready to serve!