MissMareeIndustries
Chicken, Ricotta & Basil Cannelloni
* I use Australian measurements -
Click Here for a cooking conversion site.
Cooking time: 25 minutes
Oven temperature: 200 degrees Celsius
Utensils needed:
Chopping board
Large mixing bowl
Measuring cups
Chopping knife
Tablespoon (tblspn)
Teaspoon (tspn)
Small pot
Large wide pan
Aluminium foil
Grater
Deep tray
Ingredients:
250g San Remo fresh lasagne sheets
½ cup grated tasty cheese
400g skinless chicken fillets
375ml (1.5 cups) chicken stock
250g tub ricotta cheese
1/3 cup fresh basil leaves
Salt and pepper to taste
½ tspn sambal oeleck (chilli)
500g bottle Italian cooking sauce
(* I used a 680g bottle in these pictures but feel like it was too much sauce)
Method:
1) Remove fat from chicken fillets then cut into strips. Place 1.5 tspns of chicken stock into 1.5 cups of boiling water. Pour the stock into a small pot on medium-high heat and add chicken strips. Bring to the boil then reduce heat and simmer for 10-15 minutes, until cooked and tender.
2) Remove chicken and allow to cool. Do not throw away the stock – place it in a separate bowl.
3) Take 1/3 cup of basil leaves and remove the stems, then wash under cold water and dice.
Dice the chicken then place it in a large mixing bowl with the ricotta, basil and 3 tblspns of the chicken stock.
Preheat oven to 200 degress Celsius.
4) Place the bottle of cooking sauce, ½ tspn of sambal oeleck and left over chicken stock into a large wide pan on a medium-high heat. Bring to the boil then reduce heat and simmer for 5 minutes – stirring regularly.
5) Put 3-4 tblspns of the mixture on a lasagne sheet, roll it up, then cut in half and place in tray.
6) Pour sauce over wraps and sprinkle with grated cheese. Cover loosely with foil and place into the oven for 20-25 minutes. Then serve 2-3 wraps per person.
I hope you enjoyed my step by step tutorial!
If you have any questions please click "contact me" at the top of this site.
I love this recipe as it tastes so delicious and is perfect for a relatively cheap & easy dinner or work/school lunch.
It tastes just as good reheated the next day!
Stay tuned for more upcoming recipe tutorials :)
