Ingredients
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3 large boneless skinless chicken breasts
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2 tablespoons oil
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1/4 cup onion, minced
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1/4 cup celery, finely chopped
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2 tablespoons parsley, minced
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1 teaspoon salt
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1/4 teaspoon oregano
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1/4 teaspoon basil
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1/8 teaspoon nutmeg
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1/2 teaspoon white pepper
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1 cup ricotta cheese
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2 egg yolks
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1/2 cup parmesan cheese, freshly ground
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1 cup chicken broth
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1/4 cup butter, melted
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5 tablespoons flour
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10 ounces chicken broth
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salt and pepper
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1 cup grated cheddar cheese
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1 cup spaghetti sauce with meat
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1 (26 g) package knorr's hollandaise sauce mix
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1 lb monterey jack cheese, grated
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1/4 cup carrot, finely chopped
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1/2 cup half-and-half cream
Instructions
- To make chicken filling:
- Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
- Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
- Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
- Add chicken and broth and beat until well mixed.
- This may be covered and refrigerated or frozen until ready to use.
- CHEDDAR SAUCE:
- Melt butter in sauce pan, add flour and stir until smooth.
- Add chicken broth, stirring constantly. Add salt and pepper to taste.
- Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
- Prepare Hollandaise Sauce and add to cheddar sauce.
- Cook cannelloni shells according to package directions.
- When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
- Spoon a thin layer of sauce into two 9"x13" baking dishes.
- PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
- Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
- To make ahead: prepare the entire recipe to the baking stage and freeze.