Lovely low fat lasagne and eggcellent bean salad

1 servings

Ingredients

Quantity Ingredient
1 Chicken breast; skin on
1 pinch Paprika
1 pinch Ground coriander
1 pinch Ground cumin
3 tablespoons Dry white wine
2 teaspoons Lemon juice
100 grams From a 400g tin chopped tomatoes
5 tablespoons Olive oil
300 millilitres Milk
100 millilitres Greek yoghurt
1 Dsp cornflour mixed with 2 tbsp milk
1 tablespoon Chopped fresh chives
Three sheets dried lasagne
2 tablespoons Roughly chopped mixed herbs chives; tarragon and
; chervil
110 grams French beans; topped, tailed
1 Red onion
2 2 1/2 cm /1\" thick slices white bread
1 teaspoon White wine vinegar
1 Fresh egg
Salt and pepper
1 tablespoon Chopped fresh chives to garnish

Directions

Preheat oven to 110c/225f/Gas ¼. Preheat grill.

1 Heat a non-stick griddle pan. Remove the skin from the chicken breast, cut horizontally into two and put on a plate.

2 In a bowl mix the paprika, ground coriander and ground cumin and sprinkle over each piece of chicken. Season. Cover the chicken with ½ tbsp white wine and 1 tsp lemon juice.

3 Place on the griddle and cook for three minutes on each side or until the chicken releases itself from the griddle. Keep warm.

4 Put the tin chopped tomatoes into a saucepan with 2 tbsp white wine and 4 tbsp olive oil. Season. Bring to the boil and with a hand blender, blend until smooth. Pass through a sieve into the saucepan and keep warm.

5 For the Bechamel Sauce: Put the milk and Greek yoghurt in a small saucepan.

6 Boil and whisk in the cornflour mix until the mixture thickens. Season.

In a separate pan mix half the bechamel sauce with half the tomato sauce and 1tbsp chopped fresh chives. Keep warm.

7 Half fill a large saucepan with salted water and boil. Cook three sheets of lasagne by the instructions. Drain and cut into 10 1/2cm/4" discs. Using a ring mould, layer a sheet of lasagne, followed by a piece of the chicken, tomato sauce, bechamel sauce and repeat.

8 Finish with a layer of lasagne and pour on top the bechamel and tomato sauce mix. Garnish with the mixed chopped herbs.

9 Third fill a large saucepan with salted water and boil. Blanch the beans for a minute and drain. Reheat the griddle pan with 1 tbsp olive oil and cook the beans until beginning to colour. Remove and keep warm.

10 Peel the onion, leaving the root intact, cut into eighths, griddle the onion pieces for 4-5 minutes and cook in the oven for 3-4 minutes. Season.

11 Cut out two 10 1/2cm/4" discs from the bread and grill. Third fill a saucepan with water, add the white wine vinegar and bring to the boil.

Reduce the heat so the water is poaching. Add the egg and poach for 3-5 minutes.

12 Put the toasted bread on a plate and arrange the beans and onions on top. Place the poached egg on top and garnish with chives. Finally drizzle the tomato sauce around the plate.

Converted by MC_Buster.

NOTES : Chef - Adam Palmer

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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