Place chicken breast halves in a small stockpot with enough water to cover. Simmer and cook for 15 to 20 minutes. Make a B?chamel sauce by melting butter in saucepan. Stir in flour to form a stiff paste, then add buttermilk, milk, salt and pepper to taste. Stir until thick. Cook chicken and cut into small pieces. In a large bowl, combine chicken, spinach, cheeses and a small amount of wine to moisten. Season with lemon pepper, a dash or two of cayenne pepper, salt, pepper and nutmeg to taste. Pour a small amount of Bechamel sauce into a 9x13 baking dish or a lasagne dish. Add a layer of UNCOOKED lasagne noodles. Sprinkle liberally with white wine. Add layer of chicken mixture filling, then sauce, then noodles, wine, and top with more filling. End with sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake, uncovered, at 350? for 1 hour. Yield: 10 to 12 servings. MELINDA MORSE From
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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 10|
|Calories from Fat: 1980 (88%)|
|Amt Per Serving||% DV|
|Total Fat 220g||293 %|
|Saturated Fat 129.9g||650 %|
|Monounsaturated Fat 57.6g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 676mg||208 %|
|Sodium 1882.1mg||65 %|
|Potassium 729.7mg||19 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 26.7g|
|Protein 47.1g||67 %|
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Calories per serving: 2254
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