Chicken "Lasagna Manti": An Innovative Fusion

Ingredients

• 12 lasagna sheets

• 2 cups chicken stock (for poaching/baking)

The Filling:

• 2 cups boiled and shredded chicken

• 1 large onion (finely diced)

• A handful of fresh mint, parsley, and dill (finely chopped)

• Salt to taste

• Oro di Milas Extra Virgin Olive Oil

• 2 tsp "Signature Spice Blend"

Pro Tip: Your Signature Spice Blend Save time and ensure consistent flavor by pre-mixing your favorite spices in a jar:

• Mix 1 tbsp each of: Cumin, Black Pepper, and Paprika/Red Pepper Flakes.

For Serving:

• Garlic and dill yogurt (thick/strained yogurt preferred)

• Infused oil: Oro di Milas heated with a pinch of the spice blend.

Instructions

1. Prepare the Filling: Sauté the onions in Oro di Milas until translucent. Stir in the shredded chicken, fresh herbs, salt, and your spice blend. Sauté for 2-3 minutes to marry the flavors.

2. Prepare the Pasta: Parboil the lasagna sheets in salted water until pliable but still firm (al dente). Drain carefully.

3. Roll and Assemble: Place a generous spoonful of the chicken mixture at one end of each sheet and roll tightly. Arrange the rolls in a baking dish.

4. Infuse: Pour 2 cups of hot chicken stock over the rolls. Cook in the oven or on the stovetop until the pasta has absorbed the flavorful broth.

5. The Service: Top the warm rolls with a generous layer of garlic-dill yogurt. Drizzle with the shimmering, spice-infused olive oil and serve immediately.