directions
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1
Make and cook lasagna sheets al dente in boiling water in a large saucepan until tender
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2
Drain, set aside and keep warm
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3
For filling, heat oil in a large frying pan and cook leeks and chicken, stirring, for 4-5 minutes or until chicken is brown
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4
Stir in stock, corn flour mixture, mustard and basil and cook, stirring, for 2 minutes longer
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5
Season to taste with black pepper
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6
Place spoonfuls of filling on lasagna sheets, roll up, top with Parmesan cheese and serve immediately.
CHICKEN AND LEEK ROLLS
ingredients
- 1 full load spinach pasta made into lasagna sheets
- 2 tablespoons grated freshParmesan cheese
- 2 teaspoons vegetable oil
- 3 leeks, finely sliced
- 3 chicken breast fillets, cut into thin strips
- 1/2 cup chicken stock
- 3 teaspoons cornflour blended with
- 2 tablespoons water
- 1 teaspoon Dijon-style mustard
- 2 teaspoons chopped fresh basil freshly ground black pepper