Boil the chicken breast in water for about 20 minutes with the carrot, onion, bay leaves, crushed juniper berries and a little salt. Once cooked, let it cool directly in the broth, or wrap it in film (to prevent it from drying out). Once it is cold, wrap it up and keep it aside.
In a pan, fry the chopped spring onion with a drizzle of the extra virgin olive oil, add the frayed chicken, thyme and brown everything for 10 minutes. Remove the chicken from the pan and put the peppers cut into 1 cm cubes on each side; cook them until roasted, then add the chicken, flavour them for a couple of minutes and finally add salt and pepper.
FOR THE BÉCHAMEL:
Melt the butter in a pan, add the flour and brown it for 5 minutes while stirring continuously, then add the milk at room temperature and bring the béchamel to a boil, stirring until it thickens. Add salt and nutmeg.
Sprinkle the bottom of the pan with a couple of tablespoons of béchamel sauce, lay a layer of lasagne on top of it, cover it with béchamel sauce, sprinkle some chicken and peppers on top of that, about 20 g of grated cheese and 40 g of scamorza (grated with the larger holes of a julienne grater). Repeat these layers until you have at least 6 layers, ending with the béchamel sauce, chicken, peppers and cheese.
Bake your chicken lasagne at 175° in static mode for about 30-35 minutes, then let it sit for 15 minutes, then cut it into portions and serve.
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