2 inch stick
Dark soy sauce
Boneless chicken breasts,halved
Black peppercorns,freshly ground
White sauce made with whole wheat flour
Boil plenty of water in a big pan, add one tablespoon olive oil and when the water begins to boil, put in the lasagne sheets and cook till al-dente. Drain and refresh in cold water. Drain and set aside to cool. Preheat the oven to 160°C.
Add salt, half the garlic, dark soy sauce and one tablespoon olive oil to the chicken and marinate for fifteen minutes. Heat one tablespoon olive oil in a non-stick pan, add onion and remaining garlic and stir. Add celery and stir. Add tomatoes and stir and cook. Place the chicken pieces on the barbecue and roast, turning sides, till both sides are well cooked and evenly browned. Cut into cubes. Add tomato puree to the sauce and stir. Add salt, freshly ground black peppercorns and stir. Tomato sauce is ready.
Take a baking dish and pour some white sauce at the base. Place a lasagne sheet, spread some of the tomato sauce over it. Sprinkle a few basil leaves. Cover with another lasagne sheet. Spread some white sauce and place some chicken cubes. Spread some tomato sauce followed by another lasagne sheet. Similarly make layers till all the lasagne sheets, white and tomato sauces, chicken cubes are used ending with a layer of tomato sauce. Spread the cheese and spread the remaining basil leaves. Bake in the preheated oven for twenty minutes. Serve hot.