How To make Creamy Cannelloni with Chicken and Almonds

How to make chicken crepes with bechamel sauce.

So delicious food, simple, easy to prepare and can activate your creativity. Today crepes are all over the world, with different fillings. Learn this amazing recipe and bonne apettit.

Here  you will learn simple ways to cook good food.

FOR THE CREPES:
2 – 2 ½ cups milk (whole or 2%)
2 cups all-purpose flour
2 eggs, beaten
½ tsp salt
1 Tbsp minced chives

FOR THE FILLING:
1 chicken breast, cooked and shredded
1 leek, white parts only sliced into half moons
1 cup mushrooms, sliced
¼ cup fresh basil, cut into thin strips
½ tsp garlic paste
2 Tbsp olive oil
Salt and pepper to taste

FOR THE BECHAMEL:
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
¼ tsp salt
¼ tsp nutmeg
2 – 2 ½ cups milk (whole milk or 2%)

Watch the video to learn how to make this recipe.

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GF Chicken Florentine | HomeStyle Gluten Free

Chicken Florentine is an awesome meal for the whole family. It's a great way to get a lot of vegetables into a dish that doesn't feel like you're eating the garden, and it tastes great! *** See the recipe in the description below ***

CHEESE SAUCE
1/4 cup Butter, oil, or combination of both
1 small Onion, minced
4 cloves Garlic, minced
1/3 cup GF flour blend
4 cups Milk, or milk alternative
1/2 tsp Nutmeg
1-2 Tbsp Dijon mustard
2 cups Ricotta, or blend of 2 cups Greek Yogurt + 1 cup Cheese (mozzarella, parmesan, etc)
1 16oz package of Spinach (baby, or regular with stems removed)
1 tsp Salt
1 tsp Pepper
Carrots from poaching liquid, mashed

POACHED CHICKEN
2 large Carrots, roughly chopped (or 8-10 baby carrots)
1 small Onion, roughly chopped
2 cloves garlic, roughly chopped
10-15 whole peppercorns (or 2 tsp ground pepper)
Thyme or bay leaf
Salt to season water
3-4 Chicken breasts

ASSEMBLY/TOPPING
1 box Prepared GF Lasagna noodles
1 cup Mozzarella/parmesan

DIRECTIONS
Poached Chicken:
Place vegetables and seasoning for poaching chicken in stock pot. Place chicken breasts on top of vegetables, and cover with cool water. Bring to a boil, then simmer until chicken is cooked through. Remove chicken breasts, and dice. Remove cooked carrots, mash and reserve for sauce. Approximately 25 min for fresh, 45 min for frozen.

Cheese Sauce:
In a large pot melt butter over medium heat. Add onion and garlic and sauté until soft.
Add GF flour and stir until roux forms.
Slowly add milk, stirring to combine.
Add Dijon, nutmeg, salt and pepper.
Remove from heat and stir in spinach. Rest until spinach wilts.
Add ricotta (or yogurt and cheese), and reserved mashed carrots.

Assembly and Topping:
- Preheat oven @ 375f (with convection if available)
- Coat 9x13 baking dish with non-stick cooking spray
- Assemble in layers starting with sauce, then alternating layers of noodles, chicken, and sauce sauce, and finishing with sauce and cheese (sauce, noodles, chicken, sauce, noodles, chicken sauce, noodles, sauce, cheese). The number of layers you get depends on the size of your baking dish but three or four layers is normal.
- Spread cheese evenly over the top.
- Coat aluminum foil with non-stick spray and cover. Bake for 45min@375f.
- Remove foil bake for an additional 15 minutes to brown cheese.
- Allow dish to cool and firm up before cutting, about 5-10 minutes.

For business inquires: homestyle.glutenfree@gmail.com

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Vegan Power Foods - Almond Ricotta, Buckwheat Pasta, Green Sauce

Vegan CrossFit chicks show Sally how it's done in the gym and the kitchen. Learn how to make ricotta from almonds and your own buckwheat pasta with a raw spinach caper sauce. Power up, vegan-style!

Chargrilled Kalettes with Almond Cream Cheese | EG12 Ep18

As seen on Everyday Gourmet.