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Canelones with Spinach and Chicken - serves six
18 sheets canelones
1 pound cooked spinach, drained and chopped
8 ounces cooked chicken breast, diced
1 egg, lightly beaten
4 ounces grated parmesan cheese
Salt and Pepper
Olive Oil
Re-hydrate the Canelones:
Bring 2 quarts of water to a boil
Add oil and salt.
One by one, place the sheets into the water.
Maintaining a boil, stir gently.
Cook for 12-15 minutes.
Remove from heat and rinse with plenty of cold water.
Drain and place the sheets on a clean kitchen towel.
For the Filling:
Place enough oil in a sauté pan to coat the bottom.
Add the cooked chicken breast and the spinach and sauté for a minute.
Add the egg, the grated cheese, salt and pepper to taste and cook for just a few minutes making certain that the ingredients are well blended.
Assembly:
Place a generous amount of mixture onto each sheet and roll to form a cylinder.
Place the rolled canelones seam side down into a baking pan.
Cover the filled canelones with tomato sauce, sprinkle with grated cheese and broil for
approximately 15 minutes.
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