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Herby Chicken Canneloni

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Sami 2 Servings

INGREDIENTS

1 T Extra virgin olive oil
1 Clove garlic, crushed
1 400 gram chopped tomatoes
1 T Dried oregano
1 T Balsamic vinegar
1 Handful fresh basil, torn
into large
pieces keep some
for a garnish
Salt and ground black pepper
2 T Extra virgin olive oil
1 Clove garlic
1 Leek, finely chopped
250 g Minced chicken
1 Egg
50 g Parmesan cheese, grated
1 Bunc fresh sage leaves
Few sprigs fresh thyme
50 g Tallegio cheese or
mozzarella sliced
8 Sheets ready-cooked dried
lasagne
1 Head Chicory
1 Orange, segmented
1 Bunc watercress
1 T Balsamic vinegar

INSTRUCTIONS

Place a pan of water on the hob to boil for the pasta, and grease a
shallow ovenproof dish. For the Sauce: Place the olive oil, garlic,
chopped tomatoes, oregano, balsamic vinegar, basil, salt and pepper  in
a small saucepan and mix together well.  2 Place on the hob and bring
to the boil. Leave to simmer for about 10  minutes until thickened and
reduced.  3 For the Filling: Heat the oil in a frying pan, add the
crushed  garlic and cook with the leeks for a minute until beginning to
soften. Add the chicken to the pan and cook, stirring frequently  until
browned and cooked.  4 Add the sheets of lasagne to the pan of boiling
water. Leave to  cook for three minutes or until tender.  5 Keep
stirring the water to prevent the sheets sticking together.  Remove the
lasagne using tongs, and drain through a sieve.  6 Finely chop the sage
and strip the leaves from the thyme sprigs.  Stir into the chicken and
season well. Beat the egg and mix with half  the Parmesan. Remove the
chicken from the hob and stir in the egg and  cheese mixture.  7 Spoon
1 tbsp chicken mixture into the centre of each lasagne sheet,
spreading out lengthways. Roll up from the longest end, enclosing the
filling and place in the prepared ovenproof dish seam-side down.  8
Spoon the tomato sauce over the top of the canneloni and arrange the
slices of Tallegio cheese on top. Sprinkle with the remaining
Parmesan. Place under the grill for three minutes until the cheese
melts and bubbles.  9 Prepare the salad by breaking up the chicory
leaves and placing in  a bowl with the watercress. Peel and segment the
orange, squeezing  any excess juice over the chicory and watercress.
Toss in the orange  pieces, sprinkle over the balsamic vinegar and
season well.  10 Arrange the salad on a serving plate and, using a fish
slice,  place a portion of canneloni on the plate, garnishing with
extra  basil leaves.  Converted by MC_Buster.  Recipe by: Can't Cook
Won't Cook  Converted by MM_Buster v2.0l.  Posted to MM-Recipes Digest
by Alan Hewitt <alan@atoc.demon.co.uk>  on Nov 27, 1998

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