Chicken Spinach Cannelloni Pie Recipes

Steps:

• Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
• Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
• Preheat oven to 400°F (200°C).
• To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
• Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
• Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
• Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
• Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
• Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
• Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
• Let rest at room temperature for at least 30 minutes.
• Remove the pie from the springform pan, slice, and serve.
• Enjoy!

Steps:

• Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
• Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
• Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
• The sauce may be refrigerated for 2 days, or frozen for 2 months.
• Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
• Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
• Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
• Refrigerate the sauce until ready to finish the pie.
• Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
• In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
• Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
• Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
• Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
• Spread half of the cannelloni filling over the noodles.
• Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
• Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
• Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
• Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
• Let the pie rest for 10 minutes before serving.

Steps:

• Preheat your oven to 350 degrees F.
• First take out a skillet and saute ground chicken, onion and garlic.
• Using a spatula, make sure you break up the chicken making sure there are no chunks.
• Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
• Add your spinach, salt, pepper and 1/2 of your parm.
• cheese to the chicken and thoroughly combined.
• In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
• Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
• Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
• You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
• Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
• Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
• Make sure that when you come to the end of the last edge, that it is sealed tightly.
• Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
• Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
• Place your baking dish in the oven and bake for 40 minutes.

Steps:

• 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.

Steps:

• Make the pasta: Put the flour and salt in the bowl of a food processor and pulse. In a measuring cup, mix together the eggs, salt and water, and pour through the feed tube into the food processor while running. Process until the dough forms a ball and sticks to the blade, about 30 seconds. Add more water or flour as necessary to achieve the right consistency - a smooth, homogenized, compact dough. Transfer the dough to a floured work surface and knead a few times, just to bring it together. Wrap the dough in plastic and let rest for an hour. Roll dough paper-thin. Cut 3" by 3". Cook 6 at a time in 4 qts. boiling salted water for 5 minute and drain. Chicken Filling: Ground together chicken, spinach and mushrooms. Stir in parmesan cheese egg and egg yolk. Sauce: Blend flour and butter cook 1 min.. Add milk gradually. Stirring to smoothness. Off heat stir in grated parmesan cheese and egg yolk. Place equal amounts of filling on cooked pasta squares and roll up. Cover with sauce. Sprinkle with grated cheese and bake at 375 for 10 min. or until filling is set. Serves 6.