A great and delicious make ahead meal, anytime of the year.
Serves 4 hungry adults.

Chicken Cannelloni Recipe Ingredients:

Using your favorite crepes recipe, make 8 crepes, adding a tablespoon of your Brandy to the batter.

Chicken Cannelloni Filling:

• 1 large fresh garden onion, chopped.
• 1 cup fresh picked garden spinach, chopped
• 1 cup cooked chicken breast, chopped.
• 1 Tablespoon Brandy
• 1 cup fresh ricotta cheese
• 1 Tablespoon fresh butter
• 1 large fresh garden tomato, chopped for garnish.
• Nutmeg to taste
• Sea salt and mixed peppercorns

Chicken Cannelloni Filling Instructions:

Add a tablespoon of butter to a sauté pan. Added chopped onion, and cook until clear.
Add the chopped spinach to the cooked onions, and sauté only until limp.
In a separate bowl, add a tablespoon of brandy, chopped chicken breast, and toss until covered.
Add this tossed mixture to the vegetables in the pan, heat through, remove from heat.
Add the ricotta cheese, and mix well, Add salt, pepper and nutmeg to taste.

Chicken Cannelloni Béchamel Sauce Ingredients:

Melt 4 Tablespoons of butter in a frying pan.
Add warm milk, a little at a time to make a desired sauce consistency.
Add Sea salt and mixed peppercorns to taste.
Place sauce in the bottom of an oven proof serving dish. Fill crepes generously and roll.
Arrange crepes on top of the sauce, with seam side down.
Garnish with a little chopped tomato, down the middle of each crepe.
Place into a pre-heated 350°F. oven for 10 to 15 minutes or until sauce begins to bubble.

Serving Hint: Serve warm with a nice green salad and a glass of your favorite beverage.

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