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Chicken & Almond Manicotti Recipe

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This recipe for Chicken & Almond Manicotti, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Canavin
Added: Saturday, August 6, 2005


3 eggs
1 c. water
2 chicken breasts
1/2 lemon
3 1/2 T. + 1 tsp. butter
1/4 c. chopped onion
2 T. flour
1 c. chicken broth
2 c. cream or fat-free half & half
2 c. grated Gruyere cheese
3 T. slivered almonds
2 T. vermouth or white wine
1 small egg
1 c. ricotta cheese
6 T. grated Parmesan cheese
3 T. fresh parsley or 1 1/2 tbsp. dried parsley
1/2 tsp. grated lemon rind

CREPES: Beat eggs with a whisk and stir in water. Add flour gradually. Let stand 1/2 hour.
Melt small amount of butter in hot crepe pan. Add approx. 3 tablespoons crepe mixture, enough to thinly coat the bottom of the pan. Let cook 1 minute, then turn and cook 15 seconds. Repeat until mixture is used. Put to the side while you prepare manicotti filling.
FILLING: Place chicken breasts in lemon juice. Pierce chicken with fork and turn several times to coat. Set aside.
Melt 1 1/2 tablespoons of butter in small pot and cook onion. Add 2 tablespoons flour, stirring to cook. Add 1 cup chicken broth. When slightly thickened, add 1 cup cream or half & half. Simmer 10 minutes. Add Gruyere cheese, salt & pepper. Stir and set aside.
Melt 1 teaspoon butter in small pan and add almonds to toast. Set aside to cool.
Remove chicken from lemon juice and pat dry. Melt 2 tablespoons butter in a large pan and add chicken. Brown both sides (chicken will not cook through). Remove chicken. Add vermouth or wine to deglaze pan and cook for 30 seconds. Pour drippings into a large bowl. Cut chicken into bite-size pieces and add to bowl. Add 1/2 cup cream or half & half, small egg, 1 cup ricotta, 4 tablespoons Parmesan cheese, parsley, and stir to blend.
Assemble crepes:
Pre-heat oven to 350 degrees. Coat the bottom of a glass dish with 1/4 cup of the Gruyere mixture. Eyeball your ricotta mixture and divide according to the number of crepes you have. Fill one crepe with ricotta mixture and roll and lay in glass pan. Repeat until all of the crepes and ricotta mixture are used up. Pour the remaining sauce over the top of the crepes. Cover dish with foil and cook for 25-30 minutes. Remove foil and sprinkle with 2 tablespoons Parmesan cheese and lemon rind. Run under broiler until browned. Allow to cool 10 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This is the dinner I made for Kathy and Hub the first time they visited Kevin and me in Cambridge, and it's now Kevin's favorite dish that I make. It's a bit time and step intensive, but worth it. We also find it tastes better as leftovers. Modified from the NY Times Cookbook.




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