For the lasagna I would make a marinara sauce and a bechamel sauce adding the prosciutto and spinach that has been sauteed in oil with garlic. Cook your chicken and shred it. Boil your lasagna pasta and assemble and bake it.
Cajun Cornbread Stuffing
Seasoning mix:
2 tsp salt
1 1/2 tsp white pepper
1 tsp cayenne pepper
1 tsp black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 pound butter, unsalted
4 tbsp margarine
3/4 cup finely chopped onions
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tbsp minced garlic
2 bay leaves
3/4 pound chicken giblets, boiled until tender, then ground
1 cup chicken stock
1 tbsp Tabasco sauce
5 cups finely crumbled cornbread
1 2/3 cups evaporated milk
3 eggs
Thoroughly combine the seasoning mix and set aside.
In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; saute about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until the vegetables are barely wilted, about 5 minutes, Stir in the giblets, stock and Tabasco; cook about 5 minutes, stirring frequently. Turn off the heat. Add the cornbread, milk and eggs, stirring well. Spoon the stuffing into a greased 9 X 13 baking pan. Bake at 350 degrees F until browned on top, about 35 to 40 minutes.
Apple Pepper Chicken Recipe
SERVES 4
* 4 boneless skinless chicken breasts
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons lemon pepper seasoning
* 1/2 teaspoon salt
* 1/2 cup finely chopped onion
* 1/4 teaspoon garlic powder
* 2 tablespoons vegetable oil
* 1/2 cup apple juice
* 1 (10 1/2 ounce) jar red pepper jelly
* 1 granny smith apple, peeled, cored and thinly sliced
- Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a Ziplock bag. Dredge chicken in the flour mixture and coat well.
- Heat oil in a large skillet. brown chicken and remove from pan.
- Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
- Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.
Cajun Chicken Soup
2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup sliced celery
2 teaspoons minced fresh garlic
1 (14.5 oz.) can stewed tomatoes, not drained
1 (11 oz.) can corn, not drained
3 cups chicken broth
1/2 teaspoon ground red pepper (cayenne)
2 bay leaves
3/4 pound boneless, skinless chicken breasts, cut into 1" pieces
3 cups hot cooked Long Grain Rice
Directions:
In large saucepan, melt butter. Add onion, bell pepper, celery and garlic. Cook and stir over medium-high heat for 3 to 5 minutes or until onion is tender. Stir in tomatoes, corn, broth, red pepper and bay leaves. Bring to a boil. Reduce heat to simmer and cook uncovered for 15 minutes, stirring occasionally. Stir in chicken; cook an additional 15 minutes. Remove bay leaves. Serve soup over hot cooked rice in individual bowls.