Baked Chicken Cannelloni
Pasta tubes filled with a sherry-spiked chicken farce and baked under a cheese bechamel until the top browns.
Ingredients20
- Day-Old Bread Roll1 Stück
- Chicken Breast600g
- Scallions75g
- Parsley0.5 Bund
- Eggs2 Stück
- Fino Sherry3 EL
- Salt1 TL
- Pepper0.5 TL
- Cannelloni190g
- Onion1 kleine
- Garlic Clove1 Stück
- Olive Oil2 EL
- Canned Tomatoes250g
- Butter30g
- All-Purpose Flour30g
- Chicken Broth125ml
- Milk375ml
- Shredded Cheese125g
- Nutmeg1 Prise
- Ham75g
Instructions
- 1
Soak the bread roll, chop the chicken very finely and knead it with the scallions, eggs, herbs and sherry into a smooth farce.
- 2
Fill the cannelloni tubes carefully with the meat mixture and layer them into a baking dish.
- 3
Sweat the onion and garlic without letting them color, add the tomatoes and simmer them briefly into a fragrant sauce.
- 4
Stir a classic bechamel from the butter, flour, broth and milk, and melt half the cheese into it. Season the bechamel with nutmeg.
- 5
Spread the cheese sauce over the pasta first, then dot the tomato sauce over it and scatter the ham strips on top.
- 6
Bake at 400F for about 45 minutes, until the crust is deep golden and the whole dish smells tempting.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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