8 ounces boneless skinless chicken breasts, cut into chunks
2 cups finely chopped broccoli
2 cups ricotta
2 teaspoons minced fresh chives
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon dry mustard
3 cloves garlic, crushed
1 medium tomato, seeded and chopped
Cook lasagna noodles according to package directions. Drain and
rinse well under cold water. Place in single layer on aluminum foil.
Heat oven to 375 degrees F.
Place chicken in food processor or blender; process until finely
Heat a nonstick pan; add chicken, and cook 4 minutes or until chicken
is no longer pink.
Stir in broccoli; cook until broccoli is tender, about 8 minutes. Cool.
Combine ricotta cheese, egg, chives, nutmeg, garlic and black pepper
in medium bowl. Stir in chicken mixture. Spread generous 1/3 cup
filling over each lasagna noodle. Roll up noodles, starting at short
end. Place filled rolls, seam side down, in a 10 x 8-inch baking
dish; set aside.
Melt margarine in small saucepan over medium-high heat. Stir in
flour; cook 1 minute.
Whisk in chicken broth, milk and mustard, Cook, stirring constantly,
Pour sauce over filled rolls; sprinkle with tomato.
Cover dish with foil.
Bake for 30 to 35 minutes or until filling is set.