Lasagna With Chicken And Peppers

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Steps

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For pepper sauce: halve and seed the peppers and cut into 1 / 2 inch dice.

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Seed and chop the tomatoes , reserving 1 cup of juice.

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Mince 1 tablespoon herbs.

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For both the pepper and chicken sauce , mince the 8 onions , 8 cloves garlic.

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Chop 2 cup parsley and 1 / 2 cup basil.

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For the pepper sauce , heat olive oil in large frying pan.

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Add half of the onions and pepper and cook until soft , aobut 15 mins.

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Add the tablespoon of minced herbs and half of the garlic , parsley , basil and cook about 2 mins.

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Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated , about 15 mins.

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Season to taste.

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The pepper sauce can be made one week ahead.

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For chicken sauce , trim the chicken breasts of fat and connective tissue and season with salt and pepper.

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Cut the prosciutto in 1 / 2 inch pieces.

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Heat 4 tablespoons of the butter in a large frying pan over medium heat.

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Sear the chicken about 2 minutesa side until well browned , cooking in batches to avoid overcr.

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Ingredients

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red bell peppers, yellow bell peppers, italian plum tomatoes, fresh herb, onions, garlic, fresh flat-leaf parsley, olive oil, salt & freshly ground black pepper, fresh basil, boneless skinless chicken breasts, prosciutto, butter, white flour, chicken stock, heavy cream, spinach lasagna noodles, parmesan cheese, fontina cheese