Pesto Chicken Lasagna with Orange Pomegranate Preserve Recipe


2 tablespoons unsalted butter
4 teaspoons flour
20ml Akaka Falls Farm Orange Pomegranate Preserve
1 1/4 cup whole milk
1 1/4 cup pesto
kosher salt and ground black pepper to taste
2 split bone-in chicken breasts, about 1.5 pounds
1 tablespoon olive oil
9 lasagna noodles, cooked according to package directions
15 ounces ricotta
1 large egg, lightly beaten
1/2 cup + 2 tablespoons freshly grated Parmesan, divided
2 tablespoons dried parsley
1 pound mozzarella, grated


In a small saucepan, melt butter over medium heat. Add flour and whisk for
2-3 minutes. Gradually add the milk and continue to whisk until thickened,
about 3-4 minutes. Stir in the pesto and Orange Pomegranate Preserve,
season to taste with salt and pepper. Preheat oven to 350. Rub olive oil over
chicken breasts and season with kosher salt and pepper.
Bake chicken skin side up for 30-40 minutes, until chicken is cooked
through. Cool. Discard skins and use hands or 2 forks to shred chicken into
bite-size pieces. Increase oven temperature to 375.
In a medium bowl, use a fork to mix together the ricotta, egg, 1/2 cup grated
parmesan, parsley, and 1/2 teaspoon salt.
Spread a thin layer of creamy pesto sauce on the bottom of a 9×13 lasagna
dish, about 1/3 cup. Add the shredded chicken to the rest of the sauce and
stir until combined.
Layer 3 lasagna noodles, half of the ricotta mixture, one third of the chicken
pesto mixture, and one third of the mozzarella. Repeat. Finish with remaining
3 lasagna noodles, chicken pesto mixture, and mozzarella. Sprinkle the top
with 2 tablespoons of parmesan.
Bake 25 minutes covered with foil, then an additional 5-10 minutes
uncovered, until cheese is melted and edges are bubbly. Allow lasagna to
set for 10 minutes before serving.

Recipe by
Charbel Aoun


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining

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