Chicken Cordon Bleu Lasagna
- 6 Rossi Pasta Italian Spice Lasagna Noodles
- 4 boneless, skinless chicken breasts
- 2 teaspoon salt
- 4 teaspoon Rossi Pasta Veggie Pepper Seasoning
- 4 teaspoon Rossi Pasta Italian Herb Seasoning
- 2 large eggs
- 2 cup Panko bread crumbs, divided
- 1/2 cup Rossi Pasta Extra Virgin Olive Oil
- 8 slices deli ham
- 1/4 cup gruyere cheese, grated
- Cheese Sauce Ingredients
- 6 tablespoon butter
- 6 tablespoon flour
- 4 cup milk
- 1 1/2 cup gruyere cheese, shredded
- 1 1/2 cup Swiss cheese, shredded
Preheat oven to 350*.
Bring a large pot of water to a boil and cook 6 lasagna noodles approximately 5 minutes. Strain and lay flat to assemble lasagna later.
Prepare three medium-sized bowls as follows:
Bowl 1 - Mix flour, 2 tsp veggie pepper, and 2 tsp Italian herb seasoning.
Bowl 2 - Whisk together two large eggs.
Bowl 3 - Mix 1 1/2 cups Panko bread crumbs with 2 tsp veggie pepper and 2 tsp Italian herb seasoning.
Slice chicken breasts into cutlets by cutting in half lengthwise. Season with salt and pepper. Coat each chicken cutlet in flour, egg, and then Panko crumbs. Over medium-high heat, heat 1/2 cup olive oil and cook chicken until golden on each side.
Cheese Sauce Directions:
Over medium-high heat, whisk together butter and flour and cook until lightly browned. Slowly stir in milk and stir continuously until sauce thickens. Add gruyere and Swiss cheese until melted. Season with salt and pepper to taste. Remove from heat.
Spread 1/3 of cheese mixture in the bottom of a 9 x 13 baking pan. Next, layer the lasagna components in the following order: three lasagna noodles, four chicken breasts, four ham slices and then repeat. Sprinkle the top with the remaining Panko crumbs and gruyere cheese. Bake 35-45 minutes or until golden brown. Garnish with fresh parsley.