Not long ago I wrote about how the humble wonton wrapper/skin can be used for more than just making fiddle-y and time-consuming wontons. There is a time and a place for making dozens and dozens of wontons, (because clearly when you go to the trouble, you might as well make mountain loads), but that is not the only thing they are good for.
I made a great fish lasagna the other night using wonton sheets instead of regular pasta, and posted the recipe. I figured anyone who hates fish (surprisingly a lot of people), might like to try out a similar recipe with chicken.
So here it is in all it’s comforting lightness, and delicious glory!
You will need:
4 tbls unsalted butter
1 med/large onion, dice
2 bacon strips, chopped into strips (I used a scissors for the job)
1 stock cube
1 lb chicken breast, cut into small pieces (I bought thinly sliced breast which made it easier to slice)
a few sprigs fresh thyme (only if you have them, but fine without)
1 cup peas (I used frozen baby peas)
3 tbs all-purpose flour
2 cups milk (2% or Whole)
freshly ground black pepper
Salt to taste (I use Maldon Sea-Salt flakes)
Preheat oven 375*
1 – Put saute pan on medium heat and add butter. When it melts, add the onions and cook for 3 minutes, before adding the bacon stripes. Continue to cook until bacon begins to get slightly crispy (about 7 minutes). Adjust heat as needed.
2 – Add chicken and cook for 5 minutes until the meat is tender (do not over cook). add thyme sprigs (if using)
3 – Add the peas and cook until peas have warmed up (about 2 minutes.
4 – Add flour and stir into rest of ingredients. Add 1 cup of milk and stir with wooden spoon (it will thicken quickly into a thick paste). Add the rest of the milk and stir. Cook until you have a nice creamy sauce. Turn heat down if it starts to bubble. This will take about 4 or 5 minutes. Add freshly ground pepper and salt to your taste. Remove thyme sprigs.
5 – Spread a thin layer of sauce in the bottom of your casserole dish, trying not to add much of the chicken.
6 – Lay 9 wonton sheets on top in an even layer. There will be slight overlapping.
7 – Add half of the filling to the dish and layer with 9 more wonton sheets. Cover with the rest of the filling and top off with the last 9 wonton wrappers.
8 – Place in preheated oven for 20 minutes. Take out of oven and let the lasagna rest for 5 or so minutes before slicing.
This is great with a crisp green salad.