Chicken Lasagna

Preparation:

Preparation: Clean the chicken breast and then put it in the freezer for about an hour. Wash and cut the cherry tomatoes in half, coarsely blend them with a thin layer of carasau bread, the basil, two tablespoons of extra virgin olive oil and a pinch of salt. Keep aside. Finely slice the chicken and, if necessary, flatten it with the help of the meat tenderizer. Grease a pan with oil and line it with a thin layer of carasau bread previously soaked for a few seconds in warm water. Let the excess bread overflow and start assembling the lasagna inside the pan. Place a layer of chicken, followed by the frayed speck, a few thyme leaves, the parmesan flakes and the blended bread. Repeat the operation in the same order until the ingredients are used up. Finish by closing the excess bread inward, drizzle with a drizzle of oil and bake at 185 degrees for about 18-20 minutes. Divide after about 10 minutes.