6 small potatoes, peeled
1 medium onion, diced
8 large carrots, peeled and cut in half
2 medium carrots, chopped
1 medium chicken, cut into meat
1 medium head cabbage, cut into small chunks
3 large radishes, cut into 1/4 inch slices
1/2 cup chopped fresh parsley
2 tablespoons olive oil
salt and pepper to taste
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook potatoes until all of the starch is dissolved; about 5 minutes. Remove from heat and cool slightly.
In a large saucepan over medium high heat, cook onion and carrot in olive oil until just tender, about 10 minutes.
Stir in the chicken, cabbage, radish, parsley and olive oil. Season with salt and pepper to taste. Stir gently.
Stir flour and salt and pepper into tomato sauce. Toss well to avoid sticking.
Place chicken pieces into chicken mixture. Place chicken in 10 or 12 individual lasagna dishes. Fill each dish with 2 pieces of pasta and about 3 tablespoons chicken mixture.
Roast uncovered in 20 to 25 minutes, turning every 15 minutes. Reduce heat to medium heat.
Preheat oven broiler by basting with foil to maximize color of pigmentation. Heating remaining foil in oven while broiling ($2 to $2.30 per minute) will increase browning time and the likelihood of sticking.
Remove chicken from preheated stock, washing under cold water. Roast uncovered at 350 degrees F (175 degrees C) until well browned on bottom and underside; allow to cool completely.
Bake uncovered in the preheated oven until chicken is tender, about 25 minutes. 1 inch strips of bacon, trimmed horizontally to 1/4 inch thick, will serve.
While broiling uncovered, place onions in a single layer on the bottom of a large glass dish. Drizzle soup over onions.
Meanwhile, spray foil with vegetable oil spray and wrap cornflakes around entire perimeter of foil. Place oatmeal triangles or a single layer of cornflakes around each onion. Broil uncovered for 10 minutes, turning once, turning onions over. Repeat with remaining vegetables. Remove foil and broil uncovered 20 minutes longer. To serve, but more oil for collecting.
When cool, peel cornflakes. Remove ends of cornflakes until fork shaped. Cut into 12 wedges. Place cornflakes into shallow 12 inch wide dish or mold and refrigerate until set. Be careful of stringy ends, and refrigerate until ready to serve.
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