Chicken, Leek & Prosciutto Skillet Lasagne

Golden, bubbling, and full of flavor - This chicken, leek & prosciutto skillet lasagne is divine! Layers of shredded rotisserie chicken, jammy leeks, salty prosciutto, and a creamy lemon-kissed white wine sauce, all baked until golden with melty mozzarella on top.

By @melies_kitchen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 70 g prosciutto
• 0.5 brown onion
• 1 leek
• 4 cloves garlic
• 1 Tbsp fresh thyme
• 1 Continental White Wine stock pot
• 0.33 cup crème fraîche
• 2.5 cups shredded rotisserie chicken
• 0.5 lemon zest
• 2 tsp lemon juice
• 165 g fresh lasagne sheets
• 0.5 cup Parmesan
• 200 g buffalo mozzarella
• 1 Tbsp fresh thyme
• 1 cup basil leaves
• 1 cup Italian parsley
• 0.5 lemon zest
• 3 Tbsp lemon juice
• 3 Tbsp extra-virgin olive oil
• 1 clove garlic
• 2 Tbsp pistachios
• 0.25 tsp fine table salt
• 0.25 tsp caster sugar

Instructions

1. Preheat your oven to 200°C (390°F).
2. In a large ovenproof skillet over medium heat, cook the prosciutto until crispy. Remove and set aside.
3. In the same skillet, add the finely diced brown onion and cook until softened.
4. Add the sliced leek and cook until jammy, about 5 minutes.
5. Stir in the minced garlic and chopped thyme, cooking for another minute.
6. Add the Continental White Wine stock pot and stir until dissolved.
7. Stir in the crème fraîche, shredded chicken, lemon zest, and lemon juice. Mix well.
8. Layer the fresh lasagne sheets over the chicken mixture, breaking them to fit if necessary.
9. Top with the finely grated Parmesan and chunks of buffalo mozzarella. Sprinkle with extra thyme.
10. Bake in the preheated oven for 20 minutes or until the top is golden and bubbling.
11. For the gremolata, blend basil leaves, parsley, lemon zest, lemon juice, olive oil, garlic, pistachios, salt, and sugar until smooth. Drizzle over the lasagne before serving.