Heat oven to 200 degrees Celsius.
Place each chicken breast on a separate square of tin foil.
Drizzle a tablespoon of sesame oil over each breast.
Add the chilli, Nomu Provencal and herbal salt.
Wrap up each chicken breast into a parcel.
Bake in the oven for 15 - 20 minutes until the flesh has changed from pink to white.
Cook the lasagne sheets in salted boiling water until al dente and set aside, reserving a ladle-full of the water.
Fry the leeks in a little sesame oil until tender.
Add the reserved pasta water.
Add the frozen peas and cook on low until the peas have defrosted.
Add the lemon zest and lemon juice.
Once the chicken is done, remove from the tin foil and allow to rest.
Add the juices from the tin foil into the pot of leeks and peas.
Slice the chicken and add it to the pot.
Stir well so that the chicken is coated in the liquid and so that the flavour from the chicken flavours the sauce.
Add a tablespoon or so of soya cream.
Stir to combine,do a final tasting and add more herbal salt and cracked black pepper if needed.Plate up the lasagne:
place a sheet in the bottom of a bowl or plate, add some of the chicken, top with two more lasagne sheets and add a final amount of the chicken mixture.
Sprinkle with lemon zest if desired.
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