Chicken Recipes
Mt Barker Chicken
Print Recipe

Serves: 6
Prep time: 40 Minutes
Cooking time: 65 Minutes

Chicken and Asparagus Lasagne
(with Mt Barker Chicken Mince)
An Italian classic, make it different with chicken mince and tender asparagus for a creamy lighter flavour.
Ingredients:
• 500g Mt Barker Free Range Chicken mince
• 2 tbs vegetable oil
• 2 brown onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup (250ml) water
• ½ cup (125ml) white wine
• 1 tbs fresh thyme leaves
• 1 tbs chicken stock powder
• 1 tsp finely grated lemon rind
• 100g butter
• 40g (1/4) cup plain flour
• 1 litre (4 cups) milk
• 20g (1/4 cup) finely grated parmesan
• Pinch of freshly grated nutmeg
• 250g pkt dried lasagne sheets
• 100g fresh mozzarella, coarsely grated
• 1 bunch mini green asparagus
• 2 tbs pine nuts
Instructions:
1. Heat the oil in a large frying pan over medium heat. Add onion and garlic and stir for 4 minutes or until soft. Add the chicken and stir for 5 minutes or until browned. Add the water, wine, thyme and stock powder. Simmer for 5 minutes or until reduced slightly. Stir in the lemon rind and season.
2. Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring until smooth. Cook over medium-high heat, stirring for 3 minutes or until the sauce thickens. Cook, whisking for 1 minute. Remove from heat. Stir in the parmesan and nutmeg. Season. Set aside for 5 minutes or until the sauce thickens slightly.
3. Preheat oven to 180C. Place half the chicken mixture in the base of a 3 litre baking dish. Top with one third of the lasagne sheets and one third of the white sauce. Continue layering with remaining lasagne sheets and chicken mixture, finishing with lasagne sheets. Top with remaining white sauce, mozzarella and asparagus. Place on a large baking tray and cover loosely with foil and sprinkle with pine nuts. Bake for a further 15 minutes or until golden brown and cooked through. Set aside for 5 minutes to cool slightly then serve.