Barbeque Chicken Pasagna Tasty Recipes

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Barbeque Chicken Pasagna

"This is a unique recipe I created, that mixes the idea of a bbq hen pizza that is layered like a lasagna. I even have won first location with this recipe. I hope you enjoy it!"

Ingredients :

2 tablespoons olive oil
1 1/2 pounds skinless, boneless chook breast halves, diced
1 crimson onion, chopped
1 inexperienced bell pepper, chopped
2 cloves garlic, minced
1 (18 ounce) bottle barbeque sauce
1 (eight ounce) package deal phyllo dough
1 stick unsalted butter
four cups shredded Cheddar cheese
1 tablespoon Italian seasoning

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to four hundred ranges F (2 hundred levels C).
Heat 2 tablespoons olive oil in a big skillet over medium-excessive warmth. Cook chicken in the oil till lightly browned, about five minutes. Stir the onion, inexperienced bell pepper, garlic, and fish fry sauce into the skillet. Cook and stir until veggies are tender, five to six minutes.
Remove phyllo dough from package deal and spread onto a baking sheet. Cover with a moist kitchen towel to save you the dough from drying out. Melt the butter in a small saucepan. Use a pastry brush to grease a 9x13 inch baking dish with the butter. Place 4 sheets of phyllo dough in backside of the organized pan; brush pinnacle of phyllo with butter. Spread a skinny layer of chicken mixture at the pinnacle of the phyllo; sprinkle layer with cheese. Place 2 sheets of phyllo dough on pinnacle of the cheese; brush with butter. Continue layering fowl combination, cheese, and buttered phyllo until hen mixture is gone. Top final layer of chook with cheese and 2 sheets of phyllo dough, brush top with butter, and sprinkle with closing cheese and Italian seasoning.
Bake in the preheated oven until hot and bubbly, about 30 to 35 mins.

Notes :

An Italian cheese mixture can be used in preference to the Cheddar cheese, if desired.
Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it lightly, and make smooth-up less difficult.

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