A hearty “lasagna stack” featuring grilled portobella mushrooms, sliced tomatoes, marinated chicken, and mozzarella cheese, then topped with Asiago Alfredo sauce and garnished with parsley flakes.
For Marinated Chicken and Mushrooms: Combine oil, seasoning, salt, and pepper. Evenly divide mixture between chicken breasts and mushrooms and toss to coat. Marinate chicken and mushrooms under refrigeration for at least 2 hours. Grill chicken breasts until internal temperature reaches 165°F. Hold hot at 160°F. Grill marinated mushrooms over medium-high heat.
For Asiago Alfredo:Add cheese to hot Alfredo sauce. Hold sauce at 160°F (71°C).
For Tomatoes:Quickly grill tomatoes over medium-high heat 1 minute on each side.Assembly Instructions:Slice chicken breasts in half. Stack ingredients in appropriate number of hotel pans in following order: mushrooms chicken tomatoes chicken mozzarella cheese. Bake in preheated 350°F (180°C Gas Mark 4) oven for about 5 minutes or until cheese has completely melted.Plating Instructions:For each serving place 45 mL Asiago Alfredo sauce on bottom of plate top with 1 lasagna stack. Pour 45 mL sauce over top of lasagna and garnish with parsley.