Chicken Cannelloni (With or Without Spinach) Recipe

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Chicken Cannelloni (With or Without Spinach)
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Ingredients
17
Count
Nutrition
360
Calories
Total time
1470
Minutes
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Ingredients:

Directions:

  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 white 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.99 Kcal (1507 kJ)
Calories from fat 196.34 Kcal
% Daily Value*
Total Fat 21.82g 34%
Cholesterol 63.33mg 21%
Sodium 942.44mg 39%
Potassium 445.84mg 9%
Total Carbs 18.15g 6%
Sugars 4.36g 17%
Dietary Fiber 1.7g 7%
Protein 19.56g 39%
Vitamin C 7.9mg 13%
Vitamin A 0.2mg 8%
Iron 1.2mg 7%
Calcium 273.5mg 27%
Amount Per 100 g
Calories 123.47 Kcal (517 kJ)
Calories from fat 67.34 Kcal
% Daily Value*
Total Fat 7.48g 34%
Cholesterol 21.72mg 21%
Sodium 323.25mg 39%
Potassium 152.92mg 9%
Total Carbs 6.22g 6%
Sugars 1.5g 17%
Dietary Fiber 0.58g 7%
Protein 6.71g 39%
Vitamin C 2.7mg 13%
Vitamin A 0.1mg 8%
Iron 0.4mg 7%
Calcium 93.8mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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