Ingredients
6
6 servings
- •4 boneless, skinless chicken breasts
- •4 teaspoons salt
- •4 teaspoons pepper
- •4 teaspoons garlic powder
- •4 tablespoons canola oil
- •3 cloves garlic, minced
- •½ medium white onion, finely chopped
- •2 cups heavy cream
- •½ cup shredded parmesan cheese
- •1 cup fresh parsley, chopped
- •10 lasagna noodles, cooked
- •2 cups shredded mozzarella cheese
- •6 strips bacon, cooked and crumbled
Instructions
- Preheat oven to 350°F (180°C).
- Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
- Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
- In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
- Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
- Cook for 1 additional minute, then remove from heat.
- In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
- Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
- Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
- Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
- Bake for about 25 minutes, until the cheese is golden brown.
- Cool for about 15 minutes, slice, and serve!
- Enjoy!
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