Smoked Chicken Cannelloni
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
37
Sourness
38
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tsps
Granulated Garlic1 tsp
Paprika (smoked)1 tbsp
Olive Oil1 cup
Yellow Onion (chopped)2 cloves
Garlic (minced)3 cup
Heavy Cream110 g
Whipped Cream Cheese1.333333 cups
Grated Parmesan (plus more for garnish)1 large
EggDirections:
1
Special equipment: 2 cups applewood chips, soaked in water overnight Preheat the oven to 350 degrees F
2
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)
3
Cut the chicken in half, straight through the breastbone
4
By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly
5
Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika
6
Place 1 deep aluminum roasting pan over the stove top
7
Line with aluminum foil
8
Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch
9
Punch holes in the top of the pouch, set it directly over a gas burner and turn on high
10
Leave for 2 to 3 minutes, watching carefully
11
Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan
12
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
13
Place the chicken pieces bone-side down on the rack
14
Cover tightly with aluminum foil to seal in the smoke
15
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
16
Remove and cool
17
Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use)
18
Increase the oven to 375 degrees F
19
While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot
20
Sweat the onions until translucent, about 3 minutes
21
Add the garlic and sweat until fragrant, about a minute
22
Stir in the peppers and tomatoes
23
Simmer for 5 minutes
24
Working in 2 cup batches, process the sauce on high in a blender until smooth
25
Return the sauce to the pot, reduce the heat to low and whisk in the cream
26
Remove from the heat and stir in the lemon juice
27
Season with salt and pepper
28
If making ahead, cool before refrigerating for up to a week
29
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
30
Fold in the reserved shredded chicken, spinach, tomatoes and some salt and pepper
31
Spoon the filling into a medium pastry bag fitted with a large open tip
32
Spread 1/2 cup of the creamy roasted red pepper sauce evenly on the bottom of a 9- by 13-inch gratin dish
33
Pipe about 2 1/2 tablespoons of the filling into the cannelloni shells and place them into the gratin dish
34
Spoon the remaining sauce over the cannelloni
35
Sprinkle with the panko and remaining Parmesan
36
Cover and bake until the filling is cooked through, about 30 minutes
37
Bake uncovered until the top is golden and bubbling, an additional 5 to 7 minutes
38
Remove and cool on a resting rack
39
Garnish with Parmesan and serve