Jerk Chicken Lasagna Rolls: Creamy Caribbean Fusion

De Tasty · 90 min

Ingredientes

Preparación

1. In a large bowl, toss the chicken thighs with 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 tablespoons jerk seasoning and 1 tablespoon olive oil.
2. Cook the lasagna noodles until al dente according to the package. Drain, lay flat and drizzle with oil to stop sticking.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken and cook until charred and it reaches 165°F internally. Rest on a cutting board.
4. In the same skillet, add the butter, diced bell peppers, garlic and onion. Cook, stirring occasionally, about 5 minutes until tender.
5. Add the cream, 2 tablespoons jerk seasoning, 2 teaspoons smoked paprika and 2 teaspoons garlic powder. Stir and simmer 3 minutes. Stir in the Parmesan and simmer 8–10 minutes until thickened.
6. Meanwhile, dice the chicken into small pieces.
7. Preheat the oven to 375°F (190°C).
8. Spread a layer of jerk sauce on each noodle, top with chicken and mozzarella, roll up and place in a baking dish. Repeat with all the noodles.
9. Top the rolls with the remaining sauce and mozzarella. Bake 20 minutes until the top is golden brown.

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