Smoked Chicken Cannelloni Recipes

CHICKEN CANNELLONI

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.

CHICKEN CANNELLONI

Steps:

• In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

SMOKED CHICKEN CANNELLONI

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside in the refrigerator for another use (such as Smoked Chicken Minestrone). Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
• Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use). Increase the oven to 375 degrees F.
• While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot. Sweat the onions until translucent, about 3 minutes. Add the garlic and sweat until fragrant, about a minute. Stir in the peppers and tomatoes. Simmer for 5 minutes. Working in 2 cup batches, process the sauce on high in a blender until smooth. Return the sauce to the pot, reduce the heat to low and whisk in the cream. Remove from the heat and stir in the lemon juice. Season with salt and pepper. If making ahead, cool before refrigerating for up to a week.
• For the cannelloni: In a medium mixing bowl, combine the ricotta, cream cheese, 1 cup of the Parmesan, the egg and nutmeg with a wooden spoon. Fold in the reserved shredded chicken, spinach, tomatoes and some salt and pepper. Spoon the filling into a medium pastry bag fitted with a large open tip. Spread 1/2 cup of the creamy roasted red pepper sauce evenly on the bottom of a 9- by 13-inch gratin dish. Pipe about 2 1/2 tablespoons of the filling into the cannelloni shells and place them into the gratin dish. Spoon the remaining sauce over the cannelloni. Sprinkle with the panko and remaining Parmesan. Cover and bake until the filling is cooked through, about 30 minutes. Bake uncovered until the top is golden and bubbling, an additional 5 to 7 minutes. Remove and cool on a resting rack. Garnish with Parmesan and serve.

SMOKED CHICKEN MINESTRONE

Steps:

• For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time).
• For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes.
• Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper.
• Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately.
• Preheat the oven to 350 degrees F.
• For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
• Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast.

CHICKEN & BROCCOLI CANNELLONI

Steps:

• Melt butter in med saucepan.
• Whisk in flour.
• Cook 2 or 3 minutes, stirring but not browning.
• Whisk in milk.
• Bring to a boil.
• Reduce heat.
• Simmer gently 5 minutes.
• Whisk in pureed tomatoes, salt& pepper.
• Cook 5 minutes.
• Melt butter in a skillet.
• Cook onions until tender.
• Add mushrooms.
• Cook until any moisture evaporates.
• Add chicken and broccoli.
• Add half the cheese, salt& pepper.
• Stir in 1 cup tomato cream sauce from step 1.
• Fill cooked cannelloni with chicken mixture.
• Arrange in bottom of a buttered 9x13 baking dish.
• Pour sauce over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.