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Ингредиенты
- 2 x (10 ounce.) Packages frzn minced spinach (cook as directed)
- 1 lb boneless chicken breast
- 1 x (16 ounce.) container Ricotta cheese
- 1 x (8 ounce.) box manicotti
- 1/2 c. sliced fresh mushrooms
- 1/2 tsp garlic pwdr
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 2 Tbsp. margarine
- Â Â optional garnish:
- Â Â minced red pepper
- Â Â minced parsley
- Â Â cooked asparagus spears
- Â Â Bemaise Sauce
- 2 Tbsp. white wine
- 1 Tbsp. tarragon vinegar
- 2 tsp tarragon
- 2 tsp onion
- 1/4 tsp black pepper
- 1/2 c. butter
- 3 x egg yolks
- 2 Tbsp. lemon juice
- 1/4 tsp salt
- 1 pch cayenne pepper
Инструкции
- Combine wine, vinegar, tarragon, onions and pepper in skillet. Bring to a boil and cook rapidly till almost all the liquid disappears. In a small saucepan, heat butter to bubbling, but don't brown. Place the egg yolks, lemon juice, salt and cayenne in the container of an electric blender.
- Cover the container and flick the motor on & off at high speed. Remove the cover, turn the motor on high and gradually add in the warm butter. Add in the herb mix, cover and blend on high speed for 4 seconds.
- Chop chicken into bite size pcs. Saute/fry chicken and sliced mushrooms in 2 Tbsp. margarine. Sprinkle with garlic pwdr, paprika and pepper In large mixing bowl, combine 1/2 the Ricotta cheese and 1/2 the chicken and mushroom mix. Add in 1/2 cooked spinach. Add in the remainder of Ricotta cheese, chicken & mushroom mix, spinach and mix thoroughly with hands.
- Cook manicotti noodles as per directions till Al denti (hard, not soft).
- Cold noodles slightly Stuff manicotti with chicken, mushroom, spinach mix. Place stuffed manicotti on baking dish, sprayed with vegetable spray. Cover with foil. Bake at 375 for 40 min or possibly till warm. If you like, top manicotti with Bemaise sauce and garnish with minced red pepper and minced parsley. To create the Ala Viking effect for special presentation, place noodle on china plate. Pour Bernaise sauce around manicotti noodle (to look like water). Place 2 to 3 spears of asparagus on each side of noodle to resemble oars of a ship.
