Smoked Chicken Cannelloni

Name: Smoked Chicken Cannelloni
Prep time: 15 h
Cook time: 15 h
Total time: 15 h
Yield: 6
Cuisine: Global
Ingredients: 490 grams whole chicken, patted dry and set out for 15 minutes; 113 grams whipped cream cheese; 1 large egg; 130 grams chopped fire-roasted tomatoes, drained; 113 grams chopped fire-roasted tomatoes, drained; 2 cloves garlic, minced; 2 teaspoons granulated garlic; 179 milliliters heavy cream; 1 Juice a lemon; 6 servings Kosher salt and freshly cracked black pepper; 3 grounds fresh nutmeg; 1 Tbsp olive oil; 15 grams coarsely ground panko breadcrumbs; 133 grams grated Parmesan, plus more for garnish; 340 grams chopped roasted red pepper, drained; 227 grams box cannelloni shells (12 shells), soaked in warm water for 2 minutes; 454 grams whole milk ricotta cheese; 1 teaspoon smoked paprika; 60 grams 1/2 ounces chopped spinach leaves (about; 40 grams chopped yellow onion

Smoked Chicken Cannelloni might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 763 calories, 41g of protein, and 47g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 hours. This recipe from Foodnetwork requires milk ricotta cheese, grounds nutmeg, egg, and paprika. Chicken Cannelloni, Chicken & Broccoli Cannelloni, and Chicken Cannelloni with Roasted Red Bell Pepper Sauce are very similar to this recipe.

Instructions

Special equipment: 2 cups applewood chips, soaked in water overnight

Ingredients you will need

French Fries

Water

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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).

Ingredients you will need

Minestrone

Whole Chicken

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.

Ingredients you will need

Whole Chicken

Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.

Ingredients you will need

Granulated Garlic

Chicken Pieces

Smoked Paprika

Pepper

Salt

Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil.

Equipment you will use

Aluminum Foil

Roasting Pan

Stove

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.

Ingredients you will need

French Fries

Punch

Equipment you will use

Roasting Pan

Wire Rack

Tongs

Aluminum Foil

Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke.

Ingredients you will need

Chicken Pieces

Bone

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

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.

Ingredients you will need

Smoked Chicken Breast

Cannelloni

Equipment you will use

Oven

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.

Ingredients you will need

Roasted Red Peppers

Whole Chicken

Onion

Sauce

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Tomato

Peppers

Garlic

Cream

Sauce

Equipment you will use

Blender

Whisk

Pot

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

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.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Cream Cheese

Cannelloni

Parmesan

Tomato

Ricotta Cheese

Spinach

Nutmeg

Egg

Equipment you will use

Wooden Spoon

Mixing Bowl

Pastry Bag

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.

Ingredients you will need

Roasted Red Peppers

Cannelloni

Pasta Shells