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Cannelloni with chicken


Ingredients for Cooking Cannelloni with Chicken

Main Products:

  1. Italian pasta "Cannelloni" 125 grams
  2. Chicken fillet 500 grams
  3. Cream cheese (semi-solid) 350 grams
  4. Butter 25 grams (for mold)
  5. Breadcrumbs 2-3 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste

Products for sauce:

  1. Pasteurized whole milk 500 milliliters
  2. Wheat flour (sifted) 2 tablespoons
  3. Butter 100 grams
  4. Salt to taste
  5. Ground nutmeg 1/3 teaspoon
  6. Ground black pepper 1/3 teaspoon
  • Main ingredients: Chicken, Milk, Butter, Flour, Pasta
  • Portion4-5
  • World CuisineItalian Cuisine

Inventory:

Measuring cup, teaspoon, tablespoon, kitchen scale, kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, stove, oven, stewpan with a lid, wooden kitchen spatula, non-stick or heat-resistant baking dish, grater, aluminum food foil, table fork, kitchen potholders, portion plate.

Cooking cannelloni with chicken:

Step 1: prepare the Bechamel sauce.


First, prepare the Bechamel sauce. We put on a medium fire a small non-stick saucepan or stewpan and put in this dish approximately 80-85 grams of butter. After a few minutes, when the fat melts, and also slightly warms up, pour the sifted wheat flour into it.

Immediately mix them with a wooden kitchen spatula so that no lumps form, and fry for about 25-30 seconds or until tender yellowish-beige. After that, we pour all whole pasteurized milk into a butter and flour passerovka, while continuously stirring the ingredients with a whisk to a homogeneous consistency.

Cook "Bechamel" until thickened, stirring constantly, so as not to burn out and stray with flakes. As soon as the structure of the sauce is compacted and looks like pancake dough, season it to taste with salt, nutmeg and black ground pepper. Again, loosen everything until smooth and remove the aromatic mass from the stove. In order not to form a film, put the remaining 15-20 grams of butter on the surface of the snow-white mixture, cover the sauce with a lid and set aside until use.

Step 2: prepare the chicken.


We don’t lose a minute, wash fresh chicken fillet under streams of cold running water. Then we dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to get rid of the film, excess fat, as well as cartilage. Further processing of meat depends on your desire. It can be cut into small pieces of arbitrary shape ranging in size from 5 millimeters to 1 centimeter, passed through an electric or stationary meat grinder with an average nozzle, or chopped to a puree condition in a blender, any method is suitable. When the chicken is chopped, transfer it to a deep bowl, season to taste with salt, black pepper and mix everything with clean hands to a homogeneous consistency.

Step 3: prepare semi-hard cream cheese and other ingredients.


Now turn on the oven 180 degrees Celsius, take a heat-resistant or non-stick baking dish, grease its bottom, as well as the inside of the sides with a thin layer of oil and crush the fat with 2-3 tablespoons of breadcrumbs. Then we remove the packaging from the semi-hard cream cheese, divide it with a clean knife into 2 equal parts, one of which is chopped on a fine or medium grater, and the second is sent to a cutting board and cut into layers of 3-4 millimeters thick. After that, put the rest of the necessary ingredients on the countertop and proceed to the next step.

Step 4: prepare the pasta for baking.


We take the right amount of Cannelloni paste and fill each with chopped chicken meat, pushing it inside with a clean finger. Then we lay out the formed products in the prepared form and on top of them we distribute pieces of sliced ​​cheese. Next, fill the pasta with the sauce, which had time to cool slightly, if the film still collected on it, carefully remove it with a fork. Sprinkle the surface of Bechamel with the rest of the cheese, tighten the shape with aluminum foil so that there are no cracks, and move on.

Step 5: bake the cannelloni with chicken.


We check the temperature of the oven and, if it has warmed up, we put in it still raw cannelloni with chicken. Bake the dish for 45-50 minutesfor which all its components will reach full readiness. After the required time has elapsed, we carefully remove the foil from the mold and allow the aromatic yummy to lightly brown for about 5-7 minutes. Then we pull the kitchen gloves in our hands, move the hot dishes with pasta onto a cutting board previously laid on the countertop, allow the pasta to cool slightly and taste.

Step 6: serve the cannelloni with chicken.


After cooking, the cannelloni with chicken are slightly cooled, then, using a kitchen spatula, they spread the stuffed tubes in portions on plates, optionally decorate each with fresh greens of dill, parsley, cilantro or basil and serve as a main dish. A great addition to this dish can be a salad of fresh vegetables, pickles or pickles. Enjoy and enjoy homemade Italian food!
Enjoy your meal!

Recipe Tips:

- very often the Bechamel sauce is prepared on a mixture of milk and fat cream, this makes the taste of a snow-white mixture more tender;

- if desired, raw chopped chicken can be mixed with sautéed vegetables such as onions, carrots, garlic, mushrooms, zucchini, eggplant, sweet pepper, and sometimes hard or soft cheese, canned corn or peas are added to the meat;

- an alternative to chicken breast - any other parts of this bird, previously free from bones and crushed to small pieces;

- the recipe indicates the usual classic spices, but they are not essential, season this dish with any other spices and dried herbs that are used during the preparation of poultry and pasta dishes.