Chicken & Roasted Breadfruit Lasagna with Spicy June Plum & Carrot SauceJamaican Poultry Recipes

By: Executive Chef Ravi Anne

PREP TIME: 1 Hour 15 Minutes          DIFFICULTY: Medium          YIELD: 4 Servings

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CHICKEN & ROASTED BREADFRUIT LASAGNE

Ingredients

• 1/4 cup mozzarella cheese
• 2 teaspoons olive oil 
• 1 medium  onion, finely chopped 
• 2 Roasted breadfruit, sliced

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• 2 Tomatoes
• 6 Garlic cloves, finely chopped
• 500g chicken mince
• 2 tablespoons tomato paste

Directions

• Heat oil in a frying pan over medium heat. Cook onion, garlic,
  stirring, for 3 to 4 minutes or until softened. Increase heat to medium-high.
  Add mince. Cook, stirring with a spoon to break up mince, for 6 to 8 minutes or until browned. Add tomato, tomato paste. Cook for 5 minutes or until slightly thickened. Remove from heat.
• Layer the prepared dish with breadfruit slices then add chicken mince. Top with cheese, Repeat with breadfruit slices, chicken mince and cheese to form 3 layers, finishing with cheese. Bake for 30 minutes until cheese is golden
  brown
  

​Spicy June Plum & Carrot Sauce

Ingredients

• 1tbsp Onion, finely diced
• 1 Garlic clove, finely diced
• ½ tbsp Celery, finely diced
• Scotch bonnet pepper (to taste)
• 3 Small Carrots

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• 2 June plum, peeled & deseed
• 4 cups cold water
• 1tsp Olive oil
• 1tbsp Cornstarch
• 1tbsp. sugar
• Salt & pepper (to taste)

Directions

• In a small hot frying pan add olive oil and sautéed onion, garlic celery, carrot, june plum for about 1minute, remove from heat, place in a blender then add sugar & cold water then blend.
• :In a sauce pot bring to a boil for 3-5 then thicken with cornstarch, simmer for a minute or two then strain and use.

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