3 chicken breasts, boned & halved
1 1/4 c. chicken broth
1 c. water
1/4 lb. shredded Prosciutto ham
1/4 c. cooking oil
1 tbsp. salt
1 lb. lasagne noodles
1 c. fresh chopped parsley

Cook chicken breasts with broth and water. Slowly boil approximately 1/2 hour (save broth). Cool chicken and cut into bite size pieces. Cook lasagne noodles 8 to 10 minutes. Dry on paper towels.

ASSEMBLE: Butter 9"x13" baking dish. Layer of noodles, layer of sauce, layer of chicken and shredded ham. Repeat layers. Top with parsley. Bake at 350 degrees for 30 minutes. Serves 6 to 8.

SAUCE:

3/4 c. sweet butter
7 1/2 tbsp. flour
2 c. milk
1 1/2 c. whipping cream
1 c. (reserved) broth
1/2 tsp. rosemary
1/2 tsp. Beau Monde
1/2 tsp. tarragon
1/2 tsp. salt
Dash of nutmeg
1 1/2 c. grated Parmesan cheese
Chopped fresh parsley

In a large saucepan, melt butter, blend with flour, cook, stirring constantly over medium heat 3 minutes. Add milk, cream, reserved broth, stirring constantly with wire whisk; add seasonings. Remove from heat and stir in cheese.