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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2	1/2	boneless	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
white wine	1/2			-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
spinach	1/2	lb	rinsed drained frozen	49.8952	8.8451	4.9895	0.6804
ricotta cheese	1	cup	low-fat	431.52	7.5392	27.9248	32.1904
cottage cheese	1	cup	low fat	205.8	7.098	23.351999999999997	9.03
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
butter	1/4	cup		342.0	15.714	10.686	28.8
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
white wine	1/4	cup		-	-	-	-
milk	3	cups	evaporated skimmed	1656.0	39.888000000000005	16.488	171.648
egg wrap	12 -15			-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.