Throwing together a kind of inside-out chicken lasagna.

I saw a recipe, but couldn’t find it again.  But what the heck: I remembered that it has ricotta cheese, chicken, marinara sauce, and mozzarella cheese in it.  Oh, and an egg. The rest is all seasoning anyway.

So:

• Preheat oven to 300 degrees.
• Get some thin chicken. Enough for two layers in a 8×8 pan.
• Get an egg, beat it in a bowl, then add ricotta cheese until it’s almost gloopy.  Then toss in mozzarella cheese and stir until it’s just past gloopy and you can spread it with a spoon.
• Season accordingly.  I did Italian herbs and fresh rosemary, because we have a shrub out front that laughs at the universe’s attempt to kill it. It’s so hard it transplants well, much to the pleased surprise of my wife’s Laurel (SCA thing).
• Grease your pan.  Put down the first layer of chicken.
• Dump in the ricotta/mozzarella gloop.  Spread it around.
• Dump in marinara. Enough to cover, but save some for later.
• Slap down the second layer of chicken.
• Dump the rest of the marinara.
• Dump on mozzarella until it looks right.
• Sprinkle rosemary on top, because you have tons of rosemary and the GREAT PLANT-SOUL COMMANDS IT.
• Bake for a while. I’m going to check after a half-hour. I can’t imagine that this is going to be more than an hour, total.