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Preheat oven to 180C.
In a large frypan, heat half the oil and brown chicken for 2-3 minutes until almost cooked. Remove and set aside.
Add remaining oil and cook onion for 3 minutes until starting to soften.
Add garlic and cook for a further minute.
Add butter and allow to melt, then stir in flour and cook for 1 minute.
Gradually pour in milk, stirring until smooth. Bring to the boil, then reduce heat and simmer for a couple of minutes until thick.
Remove from heat and stir through ½ cup grated parmesan and reserved cooked chicken mince.
Place a couple of spoons of creamy chicken mixture in the base of a medium lasagne dish.
Top with a layer of fresh lasagne sheets, cutting them to fit.
Add a layer of ham and a layer of Swiss cheese, cut to fit if necessary.
Spoon over half the remaining chicken mixture. Sprinkle over half the chives.
Repeat with another layer of lasagne sheets, ham and cheese, chicken mixture and chives.
Finish with a final layer of lasagne sheets.
Mix together mascarpone or sour cream and mozzarella in a bowl.
Spread in an even layer over the top of the lasagne.
Sprinkle breadcrumbs over the top.
Bake for 30-35 minutes until golden and bubbly.