3 chicken breasts, halved, skinned and boned
1 1/4 c. chicken broth
1 c. water
1 tsp. salt
1/4 c. oil
1 lb. lasagna noodles
1/4 lb. shredded prosciotto
1 c. fresh parsley

Cook chicken with broth and water until tender. Cook and cut into bite size strips. Reserve broth. Bring 3 quarts water to boil, add salt and oil. Cook noodles al dente.

SAUCE:

3/4 c. sweet butter
7 1/2 tbsp. flour
2 c. milk
1 1/2 c. whipping cream
1 c. reserved liquid
1/2 tsp. rosemary, tarragon and beau monde
1/2 tsp. salt
Dash nutmeg
1 1/2 c. fresh Parmesan

Melt butter, blend flour and cook, stirring constantly over medium heat. Add milk, cream and reserved liquid, stirring constantly with wire whisk, until thick. Add seasonings. Remove from heat and add cheese.

Lightly butter 9 x 13 inch dish. Place layer of noodles, layer of sauce, layer of chicken (and ham). Repeat, until dish consists of 4 layers of noodles and sauce and 3 layers of chicken (and ham). Bake 20 to 25 minutes at 350 degrees. Before serving, top with parsley.