Chicken Asparagus Manicotti
From sparow64 17 years agoIngredients
- unsalted butter - softened shopping list
- 12 manicotti - cooked shopping list
- 4 whole chicken breast shopping list
- olive oil shopping list
- salt shopping list
- 3 cups bechamel sauce (below) shopping list
- 1 sweet onion - diced and sauted shopping list
- 2 cloves garlic - roasted and mashed shopping list
- 8 ounces gorgonzola cheese - crumbled shopping list
- 12 sprigs asparagus - roasted shopping list
- 1 teaspoon oregano - crumbled shopping list
- 1 cup parmesan cheese - grated shopping list
- pepper shopping list
- Bechemal Sauce (4 cups) shopping list
- 5 tablespoons butter shopping list
- 4 tablespoons all-purpose flour shopping list
- 4 cups milk shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
How to make it
- Butter a large, deep casserole dish.
- Preheat the oven to 375F.
- Bring a large pot of water to a boil over high heat; add 3 tablespoons olive oil and 1 tablespoon kosher salt. When the water boils, add the chicken breasts and return to a boil; reduce the heat so that the water just simmers, and poach breasts for 20 minutes.
- Turn off the heat and allow the breasts to sit in the water for 20 minutes.
- Remove the breasts and allow to cool.
- Remove the meat from the bones, discard the skin and coarsely chop the breast meat.
- In a large bowl, mix 2 1/2 cups of the Bescamella with the mashed garlic, onions, Gorgonzola and thyme; season to taste with salt and pepper.
- Stir in the chopped asparagus stems and the chicken meat and mix well.
- Stuff each of the manicotti shells with this mixture; place an asparagus tip into one end of each manicotti. Mix the remaining Bechamel with the Parmesan cheese; place the stuffed manicotti in the buttered casserole in a single layer, and spread the Parmesan mixture over the top.
- Place the dish in the preheated oven, and bake for 20 minutes, or until heated through and the Parmesan mixture is bubbling.
- Bechemal Sauce:
- In a medium saucepan, heat the butter over medium-low heat until melted.
- Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
- Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
- Bring to a boil.
- Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
People Who Like This Dish 4
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