Chicken And Cheese Rotolo With Many Cloves Garlic Sauce Recipes

CHICKEN AND CHEESE ROTOLO WITH MANY CLOVES GARLIC SAUCE

Steps:

• Mix chicken, cheese, garlic, herbs, salt and pepper. Spread 3 to 4 tablespoons mixture on each noodle; roll up and place, seam sides down, in 13x9-inch baking dish.
• For sauce, Cook garlic in oil in medium skillet, covered, over medium-low heat until tender, about 10 minutes.
• Mash cloves slightly with a fork.
• Add 1 1/2 cups broth and wine to skillet and heat to boiling.
• Mix flour, parsley and remaining 1/4 cup broth and stir into boiling mixture. Boil until thickened, about 1 minute. Season to taste with salt and pepper.
• Spoon Many Cloves Garlic Sauce over rotolo. Bake loosely covered at 350 degrees until rotolo are hot and sauce bubbly, 20 to 30 minutes.
• Note: You may want to cut lasagna noodles in half before filling, (and of course use less filling per noodle half) to make them easier to handle when eating!

BAKED CHICKEN IN PARMESAN AND ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 350°F.
• Squeeze roasted garlic from the papery peels and mash well.
• Heat olive oil in a large, heavy skillet then brown chicken thighs thoroughly over medium-high heat. Work in batches removing each batch to a 13X9 pan in the oven as they finish.
• Reduce heat to medium. Deglaze pan with sherry.
• Add chicken stock (see note), thyme, and the roasted garlic. Simmer 2 minutes.
• Add milk. Add cream cheese in small blobs.
• Bring to simmer, whisking in the cream cheese until smooth.
• Add salt (if using), pepper, and parsley. Whisk in Parmesan until melted.
• Pour sauce over chicken pieces and return to oven for about 1/2 hour or until chicken thighs are thoroughly cooked.
• Remove chicken to a serving platter. Toss sauce with noodles.
• Serve with a green vegetable (I recommend broccoli or an Italian vegetable mix), or a salad.
• Note: If you don't have homemade chicken stock please use a quality soup base (I like Tones), rather than bullion, which is apt to be too salty when combined with the Parmesan.
• Note: If you want a thicker sauce reduce the chicken stock to 1/2 cup.