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Barbeque Chicken Pasagna |
"This is a unique recipe I created, that combines the idea of a bbq chicken pizza that is layered like a lasagna. I actually have gained first area with this recipe. I wish you experience it!"
Ingredients :
- 2 tablespoons olive oil
- 1 1/2 kilos skinless, boneless chicken breast halves, diced
- 1 purple onion, chopped
- 1 inexperienced bell pepper, chopped
- 2 cloves garlic, minced
- 1 (18 ounce) bottle barbeque sauce
- 1 (eight ounce) package phyllo dough
- 1 stick unsalted butter
- four cups shredded Cheddar cheese
- 1 tablespoon Italian seasoning
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 400 stages F (two hundred stages C).
- Heat 2 tablespoons olive oil in a huge skillet over medium-excessive warmness. Cook chicken in the oil till gently browned, approximately five mins. Stir the onion, green bell pepper, garlic, and barbecue sauce into the skillet. Cook and stir until greens are smooth, 5 to six minutes.
- Remove phyllo dough from package and unfold onto a baking sheet. Cover with a humid kitchen towel to save you the dough from drying out. Melt the butter in a small saucepan. Use a pastry brush to oil a 9x13 inch baking dish with the butter. Place 4 sheets of phyllo dough in backside of the organized pan; brush top of phyllo with butter. Spread a thin layer of hen mixture at the pinnacle of the phyllo; sprinkle layer with cheese. Place 2 sheets of phyllo dough on top of the cheese; brush with butter. Continue layering chicken aggregate, cheese, and buttered phyllo till fowl combination is long past. Top very last layer of chook with cheese and a pair of sheets of phyllo dough, brush top with butter, and sprinkle with final cheese and Italian seasoning.
- Bake inside the preheated oven till warm and bubbly, about 30 to 35 minutes.
Notes :
- An Italian cheese mixture may be used as opposed to the Cheddar cheese, if desired.
- Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it flippantly, and make clean-up less complicated.
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