Chiken & Hearts Of Palm Lasagna

• Precook lasagna 500g
• Chiken breast 400g
• Evaporaded milk 1 can
• Hearts of Palm 1 can or as you wish
• Parmesan & melting cheese.
• Butter
• (salt & pepper optional)
• (Onions, garlic optinal)
• Nuts or coconut flakes, optional)

1. Just prepair the lasgna in the way you always do. Just precook dont need to boil .
2. With the layers you want
3. Cut the chiken in a way that it cooks fast like thin strings.
4. The hearts of palm have to be a little biger so they dont get mushy.
5. If you use the optinal ingridients like onions & garlic you can chop or pass them to the blender
6. Use the parmesan cheese only in the top layer.
7. The nuts you can use in each layer or just the top.Before finishing the top poure the evaporated milk to cover before the top and add the butter in peaces.
8. Bake for 15 to 20 minutes in a preheat 450 oven

chiken, milk, parmesan melting cheese, butter, salt, onions, coconut flakes

Taken from www.epicurious.com/recipes/member/views/chiken-hearts-of-palm-lasagna-1209264 (may not work)