Chicken Cannelloni (with Or Without Spinach)

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs boneless chicken (i use a mix of breasts and thighs)
• 1 medium onion, chopped
• 4 cups chicken broth
• 1/2 dry wine
• 1 teaspoon thyme
• 1/2 lb frozen spinach, rinsed and drained well (optional)
• 1 cup low-fat ricotta cheese
• 1 cup low fat cottage cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon nutmeg
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/4 cup flour
• 1/4 cup dry wine
• 3 cups milk (i sometimes use evaporated skimmed milk for a creamier taste)
• 12 -15 egg roll wraps
• 1/2 cup grated parmesan cheese

Recipe

• 1 in a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
• 2 remove the chicken breasts to a plate and allow them to cool slightly.
• 3 while the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
• 4 reserve the broth into a large saucepan.
• 5 put the onions and thyme into your food processor.
• 6 chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
• 7 pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
• 8 (i've also used my old, heavy meat grinder for this).
• 9 prepare spinach, if using. wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. i personally don't like "mushy" spinach. you may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
• 10 in a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and pepper.
• 11 mix thoroughly; set aside.
• 12 in a large saucepan, melt butter.
• 13 whisk in flour, stirring constantly so it doesn't burn.
• 14 whisk in the reserved chicken broth, stirring constantly.
• 15 add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
• 16 simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
• 17 assemble the canneloni: lay 4-5 egg roll wraps out on the counter.
• 18 place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
• 19 repeat until you're done.
• 20 when sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
• 21 tilt, to make sure it's spread evenly.
• 22 arrange canneloni in dish, and top with remaining sauce.
• 23 sprinkle with remaining 1/2 cup parmesan.
• 24 cover with foil, and bake at 350 for about 30 minutes.
• 25 during last 10 minutes, take the foil off so that the parmesan browns.
• 26 allow to sit for about 10 minutes before serving.