chicken cannelloni
(2 ratings)
These tasty cuties are definitely a labor of love. I used so many pans, bowls and utensils making these but my mouth and tummy says "Worth it" . Two sauces used separately and combined, a bolognese and an alfredo. The filling has everything but the kitchen sink in it. Ricotta, parmesan, mozzarella,panchetta, spinach, chicken, homemade mock sundried tomatoes, (I forgot to grab a jar of them when I was at the store so I had to improvise) and a dash of alfredo. Save some time, buy a rotisserie chicken at your market! I used frozen chopped spinach! No shame in that! The boys loved them!
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(2 ratings)
Ingredients For chicken cannelloni
- THE FILLING
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cooked chicken breast diced or shredded
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box of manicotti shells
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box of frozen spinach thawed and squeeze water out
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jar of sun dried tomato, i forgot so i made them in the oven
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5 ozdiced panchetta
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1onion diced
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ricotta cheese
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1 pkgshredded mozzarella cheese
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1 cparmesan cheese
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your homemade bolognese sauce or store bought of your choice
- THE BECHAMEL SAUCE
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3 Tbspunsalted butter
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3 Tbspflour
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3 cwhole milk
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salt and pepper to taste
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pinch of nutmeg
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1 cparmesan cheese
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or to save time a jar of alfredo sauce works too
How To Make chicken cannelloni
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1put a pot of water on bring to boil, salt like the ocean and add the manicotti shells cook til almost aldente, they will cook more in the oven -
2in a saute pan add olive oil and pancetta to pan and cook until crispy
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3remove panchetta and set a side and caramelize the onions til golden
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4in a sauce pan melt the butter and add the flour and stir for several minutes to cook off that raw flour taste.
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5add the milk and stir, bring to a gentle boil and reduce and cook for several minute to get the flour taste out. Add the salt and pepper and nutmeg and taste, adjust. Add the cheese and mix until smooth, remove from heat
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6combine ricotta, spinach, onions, panchetta, tomato, parmesan cheese, handfull mozzarella, and the shredded chicken. Add a cup of the bechamel to the mixture and combine
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7preheat oven to 350 degrees. Fill the manicotti shells with the ricotta mixture. I put it in a zip sealed plastic bag and cut off a corner. Makes it easier. Combine the bechamel and the tomato sauce in a large bowl
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8fill the manicotti shells with the ricotta mixture. Place 1 cup of the tomato sauce on the bottom of a lasangna pan and place the filled manicotti shells.
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9When all the shells are fill and placed in the pan add the rest of the bechamel tomato sauce combination on top. Top that with mozzarella and parm cheese.
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10cover with foil and bake for 20 minutes, remove foil and cook until cheese becomes lightly golden. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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