Italianchickenandcannellinisoup Recipes

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:

• Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture. Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.

Steps:

• In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
• Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
• Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.

Steps:

• In a large or Medium Ziploc® Zip 'n Steam™ Bag, combine chicken, beans, spinach, lemon juice, olive oil, rosemary, pepper flakes and salt. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave oven., Cook on full power for 6-1/2 minutes (Medium bag) or 5-1/2 minutes (Large bag) or until meat is no longer pink. If needed, continue microwaving at 30-second intervals until done., Allow bag to stand 1 minute before handling. Shake bag to distribute seasonings. Carefully open bag and remove contents. Garnish with Parmesan cheese and tomatoes if desired.

Steps:

• In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
• Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
• Mix in half the parmesan cheese, cream, eggs and seasonings.
• When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
• Sprinkle with the remaining parmesan and dot with butter.
• Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.).